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.  

 

Classic Turkey Gravy

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​​Whether it's for Thanksgiving or any other day calling for a turkey dinner, a perfect rich gravy is a must. This version relies on natural arrowroot for a thick and silky consistency. The fresh herbs enlivens the overall flavor resulting in a gravy that is hearty and bright. 

This recipe yields 8 servings

INGREDIENTS

  • 2 cups turkey broth
  • 3 tablespoons turkey drippings
  • 1 tablespoon duck fat or ghee
  • 2 tablespoons arrowroot powder
  • 2 tablespoons water
  • ¼ teaspoon onion powder
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper (as needed)
  • 16 ounces turkey broth
  • 3 tablespoons turkey drippings
  • 1 tablespoon duck fat or ghee
  • 2 tablespoons arrowroot powder
  • 2 tablespoons water
  • ¼ teaspoon onion powder
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper (as needed)

Directions

  1. In a small bowl, make a slurry by whisking the arrowroot and water together until dissolved. Set aside. 

  2. Add broth, drippings, duck fat, onion powder and herbs to a pot. Stir vigorously until fully heated.

  3. Slowly add in arrowroot mixture stirring constantly until it’s reached a desired thickness. 

  4. Serve immediately. 

TIPS

**This gravy is meant to be eaten the day of its making, as it doesn’t reheat well.