This pie is so delicious and easy to make! Extra bonus it is gluten-free and has 14 medicinal mushrooms in it!
How to Video below
Filling:
1 Pie Pumpkin
1 Can of Coconut Milk
2 Eggs
3/4 Cup Brown Coconut Sugar
1 Tbsp Cacao PumpkinSpice Shroomed Blend
1/2 Tsp Salt
1 Pie Pumpkin
1 Can of Coconut Milk
2 Eggs
3/4 Cup Brown Coconut Sugar
1 Tbsp Cacao PumpkinSpice Shroomed Blend
1/2 Tsp Salt
Crust:
1 1/3 Cup Gluten Free Flour
1 Stick of Cold Butter
1 Can San Pellegrino Mineral Water
1/2 tsp Salt
1 1/3 Cup Gluten Free Flour
1 Stick of Cold Butter
1 Can San Pellegrino Mineral Water
1/2 tsp Salt
Whip Cream:
1 Can of Coconut Cream
2-4 tsp of Vanilla
Method:
Put can of coconut cream in the fridge. Next, put pumpkin in oven. Bake at 350 degrees Fahrenheit for 30 minutes. Take out of oven. Slice in half and scoop out the seeds. Put pumpkin meat into a food processor. Add other filling ingredients and blend until smooth. Set aside. Preheat oven to 400 degrees Fahrenheit. Sift flour and salt into a large bowl. Cut in cold butter. Mix until crumbly. Add Cold mineral water 1 tsp at a time until dough forms. Chill dough for 5-10 minutes. Roll into a circle and put into greased pie pan. Fill with filling and bake for 40-55 minutes. Let pie cool for 2 hours before putting into fridge. Let set in fridge overnight after cooling for best results. To make the whip cream, put a glass bowl and beaters in freezer for 10-30 minutes. Take bowl and beaters out of freezer and put the coconut cream in bowl. Whip well until fluffy. Add vanilla and whip a little more. Store in fridge until ready to serve. Slice your pie and top with a dollop of your whip cream. Enjoy!* To make this pie vegan, use cold coconut oil instead of butter and chia seeds instead of eggs.
Check out the How to Video Below