Party

mekaylah's coconut pumpkin pie is for Dessert.

mekaylah's coconut pumpkin pie takes 30 minutes to prepare.

mekaylah's coconut pumpkin pie takes 45 minutes to cook.

mekaylah's coconut pumpkin pie makes 8 servings.

The ingredients for mekaylah's coconut pumpkin pie are:

for the crust:
3/4 c coconut flour
1/2 c coconut flake, unsweetened
1/4 c coconut oil
2 T coconut crystals (i subbed honey)
1/4 t salt
1/4 t baking soda
1 t vanilla extract
2 T cold water
2 oz dark chocolate (i used one half of the trader joes dark chocolate lovers 85% bar)

place coconut flour and flakes into a food processor and pulse to combine. in another bowl whisk together all of the wet ingredients. add all of the wet ingredients, except water, to the dry and turn on food processor. when dough becomes crumbly, start slowly adding the water until it forms a ball. press into pie pan of choice, i used a spring form cheesecake pan. bake on 325 for 15 minutes.
melt chocolate in 30 second intervals in the microwave. when crust is done baking, pour in chocolate and spread around with a pastry brush if you have one, if you don't, it might be kind of hard to spread around, you could use your fingers i guess if the chocolate isn't too hot.

for the filling:

4 large eggs
2 c coconut cream
1 can pumpkin, unsweet
1 t vanilla extract
1/2 t salt
2 t cinnamon, ground
1/2 t cloves, ground
1/2 t nutmeg, ground
1/8 t ginger, ground

mix all ingredients in a large bowl. pour into crust and bake at 350 for 30 minutes.

Here is how you make mekaylah's coconut pumpkin pie:

for the crust:place coconut flour and flakes into a food processor and pulse to combine. in another bowl whisk together all of the wet ingredients. add all of the wet ingredients, except water, to the dry and turn on food processor. when dough becomes crumbly, start slowly adding the water until it forms a ball. press into pie pan of choice, i used a spring form cheesecake pan. bake on 325 for 15 minutes. melt chocolate in 30 second intervals in the microwave. when crust is done baking, pour in chocolate and spread around with a pastry brush if you have one, if you don't, it might be kind of hard to spread around, you could use your fingers i guess if the chocolate isn't too hot. for the filling:mix all the ingredients in a large bowl and pour into pie crust. bake for 30 minutes at 350.Serving Size:?i broke it down into 8 servings, just to keep it on the lower carb side and also indulge my piggy side...

The nutritional information for mekaylah's coconut pumpkin pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 465.1

• Total Fat: 28.1 g
• Cholesterol: 210.4 mg
• Sodium: 354.7 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 19.4 g
• Protein: 16.3 g

The dietary needs meet for mekaylah's coconut pumpkin pie is Gluten Free