Who Says Pumpkin Pie is Just for The Holidays

 Some of my favourite things are pumpkin pie and coconut cream! For the love of pumpkin pie, it shall be year-around. The coconut cream referred to in the recipe is the solid part of a can of coconut milk. Refrigerate the can, when it is opened there will be a distinct separation between the solid and the coconut water. 

Adapted from Peachy Palate and Oh She Glows


  • 2 1/4 cup canned pumpkin
  • 1/2 cup honey/ agave
  • 1/4 cup coconut cream
  • 1 tbsp coconut oil
  • 1/4 cup maple syrup
  • 3 tbsp cornstarch
  • 2 tbsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg


  • graham cracker crumbs
  • olive oil
  1. Mix together all the filling ingredients.
  2. Add together enough oil to crumbs and press into the pan.
  3. Pour filling into crust.
  4. Bake for 40-45 mins at 350 degrees F.
  5. Let it cool for at least 1 hr, then set it in the fridge for 3 hrs.

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