This is more savory than your typical pumpkin pie, with just a hint of sweetness from the coconut butter. It made the house smell amazing as it was baking, just like pumpkin pie. When I took it out initially, it was done cooking (the toothpick came out clean),It tasted good, and it held together fairly well if I used a spatula, but wasn’t as forgiving if I tried to use a spoon or fork to remove squares of it. I decided to put it back in a little longer to get some more moisture out which did the trick. It still wasn’t as firm as traditional pumpkin pie, but letting it chill in the fridge helped it firm up more. Maybe next time I’ll play with the ratio, but it was definitely yummy and made for a great side to my eggs in the morning. If you’re looking for more of a dessert, or are feeling more indulgent, add some maple syrup, honey, or maybe some shredded coconut! But I liked it just fine this way.
- 4 eggs
- 1 can organic Pumpkin
- 1 can Trader Joe’s Light Coconut Milk
- 1/4 cup (or a few heaping spoons) Raw Coconut butter
- Some good big shakes of Cinnamon and Ginger
- A large Dash of Nutmeg
Combine all ingredients with a hand blender until smooth, then pour into glass pan. Bake at 350 for 40-60 minutes until toothpick comes out clean. If there is still a lot of moisture, turn the heat down to 300 and cook 15-20 minutes longer. For best results, chill in the refrigerator, and then lightly warm when ready to eat/serve.
It’s the holiday season, so I’m always looking for healthy snacks that can double as dessert. When It comes to eating something sweet, I usually go to berries. The great thing about berries, is that they are relatively low in sugar, and not a big threat on the glycemic index….plus they’re yummy, and full of vitamins and antioxidants. I had read a tweet earlier in the day about roasting fruit, so it inspired me to create a sort of naked, no added sugar pie. I decided to use cherries, since they’re rich, and can also be a bit savory.
- 1 1/3 packages frozen cherries (I get the organic or 365 brand from Whole Foods)
- 5-6 dried Turkish figs reconstituted with mulling spices and halved
- 1/4 cup Pecan pieces
- Dash of balsamic
I couldn’t find fresh figs, so I reconstituted some dried Turkish figs. I decided to spice them as well. I simmered them in water with mulling spices for 10 minutes or so until they plumped up.
Then I cut them in half, and tossed them with the cherries in a glass pan. I seasoned the mixture with rosemary, salt, and cinnamon as well as pecan pieces, and then stirred to combine.
I covered the pan, and put them in the oven at 375 degrees for about 40 minutes, or until everything was soft, and the pan had a nice amount of juice that had come from the fruit. Oh my gosh, it was delicious. If food could be sexy, this was certainly sexy. It was sultry, dark, and rich…almost like wine, and the figs had amazing flavor from being in the mulling spices.