![IMG_7640](https://www.charlotteveggie.com/wp-content/uploads/2015/11/IMG_7640-600x600.jpg)
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.
![IMG_7626](https://www.charlotteveggie.com/wp-content/uploads/2015/11/IMG_7626-600x450.jpg)
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.
![IMG_7627](https://www.charlotteveggie.com/wp-content/uploads/2015/11/IMG_7627-600x600.jpg)
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.
![IMG_7628](https://www.charlotteveggie.com/wp-content/uploads/2015/11/IMG_7628-600x600.jpg)
Served with fresh berries, and repeatedly dolloping with whipped cream, made every slice heaven.
![IMG_7638](https://www.charlotteveggie.com/wp-content/uploads/2015/11/IMG_7638-600x600.jpg)
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
![IMG_7639](https://www.charlotteveggie.com/wp-content/uploads/2015/11/IMG_7639-600x600.jpg)