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

August 11, 2016

 

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.

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