on Nov 20, 17

Pumpkin Pie with Foodie Fuel Cinnamon Ginger Pie Crust and Whipped Coconut Cream

Serves: 8 (large pie, you can cut the recipe in half for a small pie)

Special equipment: Food processor fitted with an S-blade, pie pan, mixing bowl chilled in the freezer, electric wire whip

 

Ingredients

Foodie Fuel Pie Crust

2 bags of Cinnamon Ginger Foodie Fuel Snacks

4 T. coconut oil, melted

Coconut oil spray

 

Pie Filling

4 cups pumpkin puree

1 can coconut cream, chilled upside down overnight in refrigerator

¼ cup plus 3 T. maple syrup

2 T. psyllium powder

2 T. black strap molasses

3 t. pumpkin spice mix (or more if you desire, see tip)

1 t. ground cinnamon

½ dropper (20 drops) vanilla Stevia

¼ t. sea salt

 

Whipped Coconut Cream  

1 can coconut cream, chilled upside down overnight in refrigerator

2 T. coconut syrup

1 t. vanilla extract

 

Instructions

  1. To make the pie crust, pour the Cinnamon Ginger Foodie Fuel Snacks into a food processor fitted with an S-blade, and process to a textured consistency, taking care to not over process. Add the liquid coconut oil, and blend for 30 seconds.

 

  1. Spray a pie pan with coconut oil, and press the crust mixture into the pan. Refrigerate the pie crust for 10 minutes to allow it to set.
  2. To make the pie filling, add the pumpkin puree to the bowl of a food processor fitted with an S-blade. Open the bottom of the chilled coconut cream can and drain the liquid, saving it for smoothies or other recipes. Scoop out 1 cup of the coconut cream, and add it to the pumpkin puree, along with the rest of the filling ingredients. Process to a smooth consistency.
  3. Pour the filling into the pie crust and chill for 4 hours.
  4. To make the whipped coconut cream, open the bottom of the other chilled coconut cream can and drain the liquid, saving it for smoothies or other recipes. Place 1 cup of the chilled coconut cream into the mixing bowl that has been chilled in the freezer for an hour or longer. Whip the cream for 30 seconds with an electric wire whip, add the remaining ingredients, and whip to your desired consistency for another minute or longer, depending on your mixer.

 

  1. Serve the chilled pumpkin pie topped with the whipped coconut cream, and enjoy!

 

Foodie Fuel Tip: If you don’t have pumpkin pie spice mix, a combination of 1½ t. ground ginger, 1½ t. ground cinnamon, and a pinch of ground cloves is an excellent substitute.

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