Pie with Coconut Crust
As if being milk-, butter-, and gluten-free
weren’t enough, this dessert also has one-third
less added sugar than most other
pumpkin pies—but we promise no one at
the table will notice.
1 cup raw macadamia nuts
1 3/4 cup shredded, unsweetened, and
unsulfured coconut, divided, plus
more for garnish
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons agave nectar
3 tablespoons garbanzo fava fl our
(such as Bob’s Red Mill)
3/4 cup dried figs
3 ripe Fuyu persimmons, peeled,
seeded if necessary, and coarsely
1/2 cup canned pumpkin
3/4 cup coconut milk
4 eggs, separated
1 teaspoon freshly grated ginger root
1/4 teaspoon all-spice
1/4 cup brown sugar
1/4 teaspoon salt
1. Position rack in center of oven; preheat
2. Make the crust: Place the macadamia
nuts, 1 cup of the shredded coconut,
vanilla extract, salt, and agave nectar in a
food processor or high speed blender; process
until ingredients are well combined.
Pour mixture into a mixing bowl and mix
in the remaining 3/4 cup shredded coconut
3. Lightly oil a 9-inch round pie pan and
press the mixture into the pan.
4. Make the fi lling: In a medium pot over
medium-high heat, cover the figs with
boiling water and let stand about 10 minutes.
Drain, chop, and set aside to cool.
5. Place the figs, persimmons, pumpkin,
coconut milk, egg yolks, ginger root, allspice,
brown sugar, and salt in a food processor
or high speed blender. Process until
smooth and creamy. Transfer mixture to a
6. In a separate bowl, use an electric
mixer to beat the egg whites until they
form soft peaks. Fold the egg whites into
the persimmon-pumpkin mixture. Pour
the mixture into the prepared piecrust.
7. Bake the pie until a butter knife
inserted in the center comes out clean, 60
to 70 minutes. Remove from oven and set
aside to cool. (Pie is best served chilled.)
Garnish slices with whipped cream and
toasted coconut if you would like.
Per serving: 521 calories, 37 g fat (21 g saturated),
45 g carbohydrates, 8 g protein, 9
g fi ber, 240 mg sodium (11% Daily Value).