Thanksgiving Edition: Peanut Butter Coconut Cream Pumpkin Pie

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Did you know something magically decadent happens when pumpkin mingles with peanut butter and coconut cream? I found out when my father-in-law devoured the 3/4 of this pie! In all honesty, he chose this to be his birthday cake so he was completely entitled ūüôā . ¬†The filling is creamy, generously spiced, not too sweet, and has nutty tones, all of which is perfect in the graham cracker crust.¬†This is a quick recipe to throw together but requires time to bake and set. It is the perfect dessert to make the day before Thanksgiving, including the coconut whipped cream.

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I couldn’t decide between bake or no-bake, cheesecakey or not, softer or firmer, but it all worked out in the end. The coconut sugar causes less blood sugar fluctuations and lends a caramel taste which was just plain awesome with the (store bought organic) graham cracker crust.

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I used an electrical hand mixer to get everything thoroughly combined leaving a few tiny lumps which were inconsequential. I might let the cream cheese get to room temperature first next time.

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Served with fresh berries, and repeatedly dolloping with whipped cream, made every slice heaven.

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Peanut Butter Coconut Cream Pumpkin Pie

Charlotte Veggie

Makes 1 pie!

 

Ingredients:

1 store bought or homemade graham cracker crust OR this quick homemade gluten free crust

3/4 of a  can organic pureed pumpkin

1 can coconut cream (refrigerated for a day if possible), avoiding scooping out any of the liquid, skim out 1/4 cup of thick cream (reserve rest for whipped cream)

4 tbsp cream cheese

4 tbsp peanut butter

1/3 cup coconut sugar

1 tbsp arrowroot powder or cornstarch

2 tbsp ground flax seed

2 tsp pumpkin pie spice

Pinch of salt

 

Directions:

Preheat oven to 375 degrees.

Using an electrical hand mixer, combine all of the ingredients in a large bowl.

Pour into graham cracker crust, store bought or homemade.

Bake for 40 minutes.

Place in fridge overnight.

When ready to serve, place in a 160-200 degree oven for 30-45 minutes.

 

Coconut whipped cream

Blend together the following with a hand mixer for 2-3 minutes:

The remainder of the thick coconut cream

1/2 tsp vanilla

1/4 cup powdered sugar

1 tbsp arrowroot powder OR corn starch

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