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 🙂 . 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.
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.
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.
Served with fresh berries, and repeatedly dolloping with whipped cream, made every slice heaven.
Peanut Butter Coconut Cream Pumpkin Pie
Makes 1 pie!
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
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