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Coconut Sugar + Coconut Flour + Homegrown Pumpkin Pie

Coconut Sugar + Coconut Flour + Homegrown Pumpkin Pie

It’s autumn here in New Zealand – a bit like October in America – pumpkin recipe time.

Coconut Flour + Coconut Sugar Pumpkin Pie
Coconut Flour + Coconut Sugar Pumpkin Pie

One of the team at Camp Coconut was looking for ways to use a freshly harvested heirloom Japanese pumpkin. The leaves were badly frosted in the first autumn frost here in rural Oxford, New Zealand. The Kitchn blog had just the inspiration.

You “blind bake” the crust. That means the crust is done separately, first. We use Coconut Flour for the crust.

The two biggest things we did differently was to use Coconut Flour and Coconut Sugar.

To find out more, take a look at The Kitchn blog, TheKitchn.com

http://www.thekitchn.com/essential-thanksgiving-recipe-pumpkin-pie-recipes-from-the-kitchn-197418

For more ideas join us at Camp Coconut!

If you want some more recipe ideas on how to make with Coconut Oil, then you’ll need to have a login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/camp-coconut

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This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.

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