Pumpkin Pie with Pecan Coconut Crust

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​​We gave this classic Thanksgiving dessert the PrimaFoodie treatment by packing it with extra antioxidant-rich spices and sweetening it with maple syrup. Finishing it is a decadent pie crust made of pecans and shredded coconut.

This recipe yields 1 pie

INGREDIENTS


  • For the Crust:
  • 2 cups chopped pecans
  • ½ cup unsweetened shredded coconut
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Topping:
  • 1 can pumpkin puree
  • ½ cup coconut cream
  • ½ cup maple syrup
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Filling:
  • 16 ounces chopped pecans
  • 4 ounces unsweetened shredded coconut
  • 2 ounces maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Topping:
  • 15 ounces pumpkin puree
  • 4 ounces coconut cream
  • 4 ounces maple syrup
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

Directions

  1. Add pecans to a food processor and chop until they form a rough sand texture.

  2. Add the rest of the crust ingredients and process until the mixture sticks together between your fingers. Approximately 30-45 seconds.

  3. Line a pie plate with parchment paper and press the pecan mixture into the bottom.

  4. Using an electric beater, whisk filling ingredients together.

  5. Pour filling into pie crust. 

  6. Bake at 350 for 35 minutes or until the filling is set. 

  7. Allow it to cool completely then refrigerate for 24 hours before serving.  

 

Pumpkin Pancakes with Ginger + Nutmeg

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We'll take any conventional pancake recipe and raise you a gluten-free and decidedly more delicious version—with pumpkin, at that. The warm notes of cinnamon, nutmeg, and ginger make for an autumn breakfast you'll want to make over and over.

This recipe yields 8 pancakes

INGREDIENTS

  • 3 tablespoons coconut flour
  • ⅛ cup cassava flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs
  • ½ cup pumpkin puree
  • ½ cup of almond milk (or non-dairy milk of choice)
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • ½ lemon, squeezed
  • ½ teaspoon vanilla extract
  • 3 tablespoons coconut flour
  • ⅛ cup cassava flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs
  • 64 grams pumpkin puree
  • 2.25 ounces almond milk (or non-dairy milk of choice)
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • ½ lemon, squeezed
  • ½ teaspoon vanilla extract

Directions

1. Combine all the dry ingredients into a bowl and stir with a fork or pastry blender.

2. In a separate bowl, beat eggs, pumpkin, nut milk, maple syrup, vanilla, and lemon. Add coconut oil and mix well.

3. Add the dry ingredients to the wet and whisk.

4. Heat a skillet to medium/low heat and scoop ¼ cup of batter into the pan. Allow it to cook low and slow. About 3 - 5 minutes on each side. 

5. Serve with maple syrup.

 

TIPS

**Although the batter has the consistency of a regular pancake mix, it will take longer than expected to cook. In order not to burn them, cook them low and slow. 

 

Coconut Pumpkin Soup

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Autumn’s answer to a perfect weeknight meal (and next-day lunch): a place to marry one of our favorite seasonal squashes with rich coconut milk, warming spices, and ghee. When the weather is chilly, there is nothing cozier than a big bowl of this soup. 

This recipe yields 6 servings

INGREDIENTS

  • 2 pumpkin pie pumpkins
  • 1 yellow onion, roughly chopped
  • 2 tablespoons of ghee
  • 3 cloves garlic, chopped
  • 2 cups bone broth or vegetable stock
  • ½ cup coconut milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon apple cider vinegar
  • 2 pumpkin pie pumpkins
  • 1 yellow onion, roughly chopped
  • 2 tablespoons of ghee
  • 3 cloves garlic, chopped
  • 475 ml bone broth or vegetable stock
  • 120 ml cup coconut milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tablespoon apple cider vinegar

Directions

1. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Cut the tops off of 2 pumpkin pie pumpkins, and clean out the seeds. Next, cut them in half and place them face down on a parchment lined baking tray. Roast them in the oven for about 30 minutes or until fork tender. Remove from the oven and let them cool.

2. In a dutch oven or heavy bottomed pan, heat the ghee over medium heat. Add onion and garlic and cook until fragrant.

3. When the pumpkins are cool enough to touch, peel off the skin, and add them to the onion.

4. Add broth, coconut milk, cinnamon, nutmeg, cloves, salt and pepper.

5. Using an immersion blender, blend all the ingredients together until it makes a smooth creamy consistency. Add 1 tablespoon of apple cider vinegar to brighten the flavors. Add more broth as needed for desired consistency. 

Tips

**Always save pumpkin seeds for roasting. They are great in trail mix or for a salty snack.

**Add apple cider vinegar in small increments as needed, maximum 2 tablespoons. Make sure to taste test before adding more.

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Turkey Pumpkin Chili with Nutmeg & Cinnamon

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Folding these two quintessential fall spices into this hearty meal brings out the sweetness of the tomatoes and pumpkin. Turkey is our preferred protein here, but organic ground chicken or beef works, as does opting for only vegetables. The finished result is a chili that is incredibly layered and satisfying. 

This recipe yields 8 servings

INGREDIENTS

  • 2 pumpkin pie pumpkins
  • 1 tablespoon ghee
  • 1 tablespoon coconut oil
  • 2 lbs ground turkey
  • 1 yellow onion
  • 1 green pepper
  • 1 yellow pepper
  • 3 garlic cloves
  • 28 ounces fire roasted diced tomatoes
  • 6 ounces tomato paste
  • 1 cup bone broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons sea salt, divided
  • 1 teaspoon ground pepper
  • 1 can black beans
  • 2 pumpkin pie pumpkins
  • 1 tablespoon ghee
  • 1 tablespoon coconut oil
  • 900 g ground turkey
  • 1 yellow onion
  • 1 green pepper
  • 1 yellow pepper
  • 3 garlic cloves
  • 28 ounces fire roasted diced tomatoes
  • 170 g tomato paste
  • 240 ml bone broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons sea salt, divided
  • 1 teaspoon ground pepper
  • 1 can black beans

Directions

1. Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Cut tops off of pumpkins and clean out the inside, saving seeds to roast later for a fall snack. Cut pumpkins in half and brush the inside with coconut oil and a pinch of sea salt. Place face down on a baking sheet lined with parchment and roast for 30 minutes or until fork tender. 

2. In a large dutch oven, heat the ghee over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes.

3. Add peppers and cook for another 5-8 minutes or until peppers are soft.

4. Turn the heat up and add ground turkey. Mix until all the turkey is browned.

5. Reduce heat to low and add tomatoes, tomato paste, bone broth, and all the spices. 

6. When the pumpkin is finished, take it out of the oven and let it cool. When it’s cool enough to handle, remove the skin and cut into small cubes. 

7. Add pumpkin and black beans to the pot and stir. 

8. Serve with toppings of your choice. Avocado and leek crema are our favorite. 

Tips
**Another pumpkin technique is to peel pumpkin when raw and cut into cubes. Add coconut oil and sea salt and roast for about 15-20 minutes at 400 degrees.

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Pumpkin Muffins

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It’s autumn, which means pumpkin-flavored everything. But instead of reaching for the artificial flavoring, opt for using the real thing. The plump orange winter squash is low in calories but nutrient dense, offering a healthy dose of beta carotene, fiber, potassium, and vitamin C. Plus, it’s delicious baked in these muffins, which boast plenty of warming spices to satisfy your every fall-induced flavor desire.

INGREDIENTS

  • ½ cup coconut sugar
  • 2-¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 can pumpkin
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • 64 g coconut sugar
  • 290 g almond flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • 1 can pumpkin
  • 120 ml maple syrup
  • 1 teaspoon vanilla

DIRECTIONS

  1. In a medium-sized bowl, mix all the dry ingredients. 

  2. In a separate bowl, whisk together eggs, pumpkin, maple syrup, and vanilla.

  3. Pour the wet mixture into the bowl with the dry ingredients and whisk together until all the ingredients are well incorporated. 

  4. Scoop evenly into a non-stick muffin pan. 

  5. Bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.

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