Pumpkin Coconut Pie – Dairy & Gluten Free Recipe

By Emily Kerekes, Sous Chef  Menla Mountain Retreat, Phoenicia NY

I know what your thinking: I must like my sweets. Well I just have to share this one. Last week at the retreat in the Catskills we had this AMAZING desert. I have never tasted anything quite this delicious, and I mean delicious. All the ingredients were healthy except for the small amount of ¾ cup evaporated cane juice. Oophs, but I am telling you; amazing.

Ingredients: Crust

1 ½ cups almond flour
1/3 cup coconut flakes
½ cup earth balance or vegan “butter”
½ teaspoon pink salt
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon nutmeg
½ teaspoon allspice
½ clove powder

Ingredients: Filling

1 can pure pumpkin puree or about two cups
1 cup coconut milk
¾ cup evaporated cane juice
2 eggs replacement choices
Silken Tofu/ Tofu
( 1/4 cup blended silken tofu = 1 egg ) or Soy yogurt
(1/4 cup soy yogurt = 1egg) or (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
¼ cup flax meal
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 teaspoons cardamom
1 teaspoon nutmeg
1 teaspoon allspice
1 clove powder

Ingredients: Topping

1 cup toasted coconut flakes

Directions: Crust

Pulse flour, coconut flakes, vegan butter, salt and spices
If needed add small amounts of cold water to bring it together. Just a note, wear gloves when handling dough. Cool in the refrigerate for at least an hour.
Dough can be made ahead of time and kept in freezer for up to two months, thaw at room temperature.
Preheat oven to 350 degrees Fahrenheit
Roll out dough and press into pie plate
Using a fork, poke a good amount of holes in the bottom crust to prevent bubbles
Bake until golden brown at edges, about 2 minutes
Cool completely before filling
Ingredients: Filling
Whisk pumpkin, coconut milk, sugar, egg substitute, vanilla, flax meal, and spices
Let batter sit for about a half hour
Pour into prepared crust
Bake at 325 degrees Fahrenheit for about an hour until the center just slightly jiggles
Cool completely
Dust with toasted coconut flakes
Enjoy!

About Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.