Rolling out the Dough is EASY between Wax paper - no more messy flour!!
Ingredients ~ Serves: 12
Custard
1 Can or Box of Organic Pumpkin Puree
1 Can Organic Sweet Potato Puree
1 Cup Organic Coconut Milk unsweetened (native Forest Simple brand without Gum fillers is preferred)
¼ cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
2 tsp Ceylon Cinnamon
1 tsp Pumpkin Pie Spice
2 Large Pastured Eggs, Beaten
Method
1. Preheat oven to 425 degrees. Grease a 9” deep dish pie dish with coconut oil.
2. In a deep mixing bowl add the can of organic pumpkin, can of sweet potato, coconut milk, spices, pure vanilla extract, mix to combine. Add the beaten eggs and mix well.
3. Pour into greased pie plate (you’ll have enough custard for 1 to 2 porcelain Ramekins (perfect a little snack) depending on the size of dish.
4. Bake at 425 for 12 mins then reduce temperature to 350 and bake another 40- 50 minutes until knife insert comes out clean.
5. Top with a Whipped Coconut Cream - fluffy and smooth chilled can of full fat (chilled 1-2 days) cream rises to the top - scoop cream into a chilled bowl (chill for at least an hour) blend the cream about a minute until light and fluffy - with hand mixer - add 1 tablespoon maple syrup 1 teaspoon of pure vanilla extract and blend until mixed. That’s it!! Use right away or place in the refrigerator until serving time.
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15 ноя 2023
