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Ingredients
- Crust
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1 cup
Pecans
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1/2 cup
Walnuts
-
1/2 cup
Shredded Coconut
-
1 tablespoon
Coconut Oil, melted
-
1 tablespoon
Lacuma Powder
-
1/4 tablespoon
Salt
-
1/8 teaspoon
Orange Zest
- Filling
-
1
15 oz can Pumpkin Purée
-
1/4 cup
Coconut Milk
-
1/4, cups
Coconut Oil
-
1 cup
Medjool Dates, pitted
-
2 tablespoons
Lucuma Powder
-
1 teaspoon
Vanilla Extract
-
1 teaspoon
Cinnamon
-
1/4 teaspoon
Ginger, ground
-
1/4 teaspoon
Nutmeg, ground
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Candied Pecans
-
2 cups
Pecan Halves
-
2 tablespoons
Maple Syrup
-
1 tablespoon
Coconut Oil, melted
-
1 tablespoon
Coconut Palm Sugar
-
2 teaspoons
Cinnamon
-
1/4 teaspoon
Sea Salt
Directions
-
Preheat oven to 400 degrees
-
Paint coconut oil into pie dish. In a food processor, add pecans, walnuts, shredded coconut, 1 Tablespoon coconut Oil, 1 Tablespoon lucuma powder, orange zest and pulse until smooth. Press mix into pie dish.
-
In a food processor, add pumpkin puree, coconut milk, coconut oil, dates, lucuma powder, vanilla extract, cinnamon, ginger, nutmeg and blend until smooth. Smooth on top of pressed crust in pie dish. Refrigerate for 4-6 hours.
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On a parchment lined baking sheet, spread pecans. Drizzle with maple syrup and coconut oil before sprinkling with coconut palm sugar, cinnamon, and salt, to form a nice coating. Bake in oven for 7-10 minutes.
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Decorate Coconut Pumpkin Pie with Candied Pecans before serving. Yum!
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