Homemade Coconut Raisin Walnut Pumpkin Pie
Ingredients
Filling:
1 sugar pie pumpkin (or one 15 oz can of pumpkin puree)
1 Tablespoon unflavored gelatin
¼ cup cold filtered water
3 egg yolks, whisked
¾ cups full-fat coconut milk (from a can, not carton)
½ cup coconut sugar
Spices: 1-2 teaspoons Ceylon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon each of ground cloves, nutmeg, and pink Himalayan/sea salt
1 teaspoon pure vanilla extract
Optional: 2-3 scoops Organixx Clean Sourced Collagens powder
Crust:
1 ¼ cup walnut pieces
¾ cup almond flour
¼ cup raisins
¼ cup unsweetened shredded coconut
Spices: ¼ teaspoon each Ceylon cinnamon and pink Himalayan/sea salt; 1/8th teaspoon cayenne pepper
2 Tablespoons coconut oil (for sweeter version use 1 T oil + 1 T maple syrup )
Topping Ideas:
Coconut cream, ice cream, raisins, walnuts, shredded coconut, cinnamon
Instructions
- Make Homemade Pumpkin Puree: Preheat oven to 375F. Place sugar pie pumpkin onto a baking sheet and bake in preheated oven for 40-50 minutes or until fork is easily inserted. Allow pumpkin to cool enough to handle. Cut off top, slice in half, scoop out seeds and fibrous strands. Peel away skin. Place the pumpkin flesh into a food processor and process until smooth. Set aside.
- Prepare Crust: Preheat oven to 350F. In a food processor, break up walnut pieces until crumbly. Add flour, raisins, coconut, and spices and process together until combined. Add in coconut oil (and maple syrup if using), and process again. You want mixture to stick together when pressed between fingers. Add mixture to a 9” pie plate and press down, covering bottom and sides of pan evenly. Bake for about 10 to 12 minutes in preheated oven or until browned around the edges. Allow crust to cool then place in the refrigerator to cool further until ready to add filling.
- Make Pie Filling: In a small bowl, add water and sprinkle gelatin over top. Set aside to bloom/thicken. In a medium-sized pot, measure out 2 cups of pumpkin puree (or can substitute with canned pumpkin puree), egg yolks, milk, sugar, spices, and collagens powder, if using. Over low-medium heat, whisk mixture constantly until it is hot and just beginning to bubble. Remove from heat. Whisk in thickened gelatin until smooth consistency is reached, then whisk in vanilla.
- Assemble Homemade Pie: Pour pie filling into cooled pie crust. Place in refrigerator to set for 4 hours or preferably overnight. Slice, serve with desired toppings, and enjoy!
Notes
Serves 8.
Per serving :
Calories: 285
Total Fat: 15g
Total Carbohydrate: 38g
Dietary Fiber: 2g
Sugar: 20g
Protein: 5g
Ingredients Highlights
Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.
Coconut milk contains 17 out of the 20 amino acids needed for optimal protein formation. It is particularly high in threonine, which is needed to protect the liver, central nervous system, and cardiovascular system.
Coconut sugar has the consistency of sugar, but has a much lower glycemic index.
Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.
Organixx Clean Sourced Collagens powder combines five types of collagen to support healthy skin, hair, nails, and joint comfort. Its clean, responsibly sourced peptides are formulated for easy mixing and optimal absorption.
Sugar pie pumpkin is naturally rich in beta-carotene, vitamin C, and fiber, supporting overall nutrition with its gently sweet, nutrient-dense flesh.
So excited to see a gluten free pie that sounds delicious. Looking forward to trying it!