It's the most exciting time of the year again!! I am so familiar with a lot of people's major worry about this time is the negative health impact from eating the holiday foods especially deserts. We all know too well, sugar is the biggest concern here. Pumpkin pie is almost a must-have item for Thanksgiving dinner but how can we enjoy it but at the same time not suffer from the consequences of eating this delicious desert? This recipe I created is a real no-sugar recipe. It requires two low-glycemic sweeteners: yacon syrup and yacon powder. I have been using them in my cooking and really enjoy them. You can order them on line at:
Prep Time: 40 minutes Cook time: 17 minutes Chill time: 1-4 hours
Yield: 10-12 servings
For the Pastry Crust:
2/3 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2/3 cup palm shortening
1/2 tablespoon yacon powder
Preheat the oven to 350°F.
In a medium mixing bowl, whisk the flour, salt, and baking soda. Add the palm shortening and yacon powder, and stir with a rubber spatula to combine.
Beat the eggs and then add them to the crust mixture. Stir until completely incorporated. Press the dough into a 9-inch pie plate, and flute the edges if desired. Bake for 15 to 17 minutes, until the edges are golden brown and the center is firm to the touch.
Cool completely on a wire rack.
For the Filling:
2 large eggs, room temperature
3/4 cup full fat organic coconut milk
1 can organic pureed pumpkin
½ cup yacon syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cardamom
¼ tsp allspice
¼ tsp salt
In a high-speed blender, add in the ingredients and blend until smooth.
Pour the filling over the crust, then bake for 45-55 minutes until browned around the edges.
Remove pie from the oven. Cool for 1-4 hours at room temperature before eating.
Serve with homemade coconut whipped cream (see instructions below).
For the Whipped Cream:
1 can (13.5 oz.) full fat coconut milk
2 teaspoons yacon powder
¼ teaspoon vanilla extract
Instructions for making coconut whipped cream:
Place the canned full-fat coconut milk in the refrigerator overnight.
Remove the can from the refrigerator the next day and flip upside down and open that end of the can. Open the can and pour liquid out of the can.
Scoop out the coconut cream at the bottom of the can and place it in a large chilled mixing bowl with yacon powder and vanilla extract.
Whip coconut cream with beaters until a fluffy consistency is achieved.