Use coconut and seeds to scale back on the sugar and boost protein and fiber content when you cheat with one of the fall’s tastiest pastries.
PUMPKIN PIE WITH COCONUT CHIA CRUST
MAKES 8 SERVINGS
1 cup shredded, unsweetened 1 cup shredded, unsweetened
4 cup chia seeds
2 tsp baking soda
1 tbsp coconut oil
Olive oil cooking spray
1 (15 oz) can 100% pure pumpkin 1 (15 oz) can 100% pure pump
4 cup stevia, coconut sugar, or raw sugar
1 (12 oz) can evaporated milk
2 tsp pumpkin pie spice
1. Preheat oven to 400°F. Place coconut, chia seeds, and baking soda in food processor and pulse until the a coconut is finely chopped. Add the oil, Add egg, and 2 tablespoons water. Pulse egg. Pulse10-12 times until a wet crumb forms.
2. Coat an 8-inch pie pan with the cooking spray. Press the coconut mixture into the pie plate. Bake 10-12 minutes until the coconut starts to brown. Remove from oven; reduce oven temperature to 350 °F.
3. Place the pumpkin and stevia, coconut sugar, or raw sugar in a large bowl. Beat with an electric mixer on high until smooth. Beat in the evaporated milk, eggs, and pumpkin pie spice. Pour the pumpkin mixture over the crust. Bake an additional 35-40 minutes at 350° until a knife comes out clean when inserted in the center. Cool to room temperature. Serve immediately or chill covered at least one hour.
CHEW ON THIS Reach for 100% pure cooked pumpkin with no sugar added for this recipe and your morning smoothies. Cans labeled “pumpkin pie filling” are high in added sugar.
|NUTRITION PER SLICE with sugar (top row); or stevia|
|220 CALORIES||8g PROTEIN||21g CARBS||13g FAT|
|189 CALORIES||8g PROTEIN||15g CARBS||13gFAT|