Pumpkin Pie with Whipped Coco Cream + Salted Caramel

Sometimes a recipe is so good that no words really do it justice, you just have to taste it yourself. This is one of those.

Makes 9-12 servings; adapted from the recipe in The Greenhouse Cookbook



3/4 cup almonds
1/3 cup raisins
1 tsp. vanilla extract
1/4 cup shredded coconut


1 3/4 cups pumpkin purée
1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)
1/4 cup almond milk
1 tsp. vanilla extract
Pinch sea salt
1/4 cup dried cranberries
1/4 dried goji berries
1/4 cup maple syrup
1 heaping Tbsp. pumpkin pie spice

Coconut whipped cream:

1 can full fat coconut cream
1/2 tsp. vanilla powder
1 tsp. maple syrup

Salted caramel:

2 Tbsp. melted coconut oil
2 Tbsp. brown rice syrup
1 Tbsp. maple syrup
1/2 tsp. sea salt
1/4 tsp. cinnamon powder


To make the crust: Grind the almonds into flour in a food processor, add the raisins and process until the raisins are broken down. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. Press evenly into the bottom of a pie dish or springform pan (I used a 6″ spring form cake pan lined with parchment) and leave in the fridge.

To make the filling: Blend all ingredients until smooth and DELICIOUS. Pour evenly over your crust and let it set in the fridge overnight or at least for 5 hours, otherwise it’ll be more like pudding (which isn’t necessarily a bad thing).

To make the coconut whipped cream: Open the can and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it’s the consistency of whipped cream! Spread over your pie.

To make the caramel: Stir together the ingredients until you have a sweet, salty, drizzly mixture. Drizzle over your pie, slice and enjoy!

Nutrition facts per serving Calories 261; protein 3 g; fat 19 g; carbs 22 g

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