Thursday, November 22, 2012

Pumpkin Pie Crust

I must have been out of my mind to try something so different for Thanksgiving.
Since it turned out great - I wanted to share it. I will use this again.

Pumpkin Pie Crust
I made the "crust" in the food processor.

Put 1/2 cup unsweetened coconut in the food processor and pulse. It should look like the consistancy of the almond meal.
Add 1 cup of almond meal and pulse.
Next I added 2/3 cup of raisins - look for ones that are just made from grapes - you don't need oil or sugar in your raisins or other chemicals in your raisins. Pulse.
I added 1 tsp of vanilla and just a drizzle of water a little bit at a time to make it crumple like. Pulse after each drizzle.
Press into your pie pan. I used a baggie over my hand to press the mixture.
Press it up the sides - you want it a tiny bit higher than the top of your pumpkin mixture but not all the way to the top edge.
I was worried about it sticking to the pan because there was no fat and I didn't "grease" the pan either.
It came out without any problems. I did notice that I had to cook my pumpkin longer. The crust gets dark but tastes great.

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