• Cedella Marley

In The Marley Kitchen: No Bake Coco'Mon Coconut Pumpkin Pie


CRUST INGREDIENTS: -1 cup graham cracker crumb -¼ cup melted butter -1/3 cup brown sugar

CRUST DIRECTIONS -Mix ingredients together and press onto bottom and up sides of pan until desired size. -Bake at 350F for 8-10 minutes. Cool then fill.

FILLING INGREDIENTS For the Coconut layer: -3/4 cup shredded raw coconut, unsweetened -3 Tbsp Ziggy Marley Coco'mon coconut oil, melted -1-2 Tbsp agave syrup -pinch of salt

For the Pumpkin layer: -15 ounces pumpkin puree, unsweetened (canned or fresh) -1/3 cup agave syrup -1/4 cup raw walnuts -1/2 tsp vanilla extract -3/4 tsp salt -1/2 tsp cinnamon -1/4 tsp nutmeg -1 tsp ground ginger -1/2 cup Ziggy Marley Coco’mon coconut oil (melted) -fold in: 1/4 cup raw walnuts

DIRECTIONS -Combine the coconut flakes with the melted Coco'Mon and agave and salt. Toss until the coconut is coated. Spread about half of the coconut across your graham cracker crust. -In a blender or food processor, combine the pumpkin layer ingredients and blend until smooth. -Pour the pumpkin mixture on top of the coconut and sprinkle the “fold-in” walnuts over top. You can gently swirl the mixture to fold in the nuts. -Add the remaining coconut over the pumpkin and gently swirl the flavors together. -Place the pie in the fridge and allow to cool for a few hours so that it firms up enough to slice. *Serve chilled.