Gob­blin’ good pump­kin pie

Packed with en­er­giz­ing fats and im­mu­nity-boost­ing an­tiox­i­dants, this Turkey Day treat will have your lit­tle ones beg­ging for more

First For Women - - Contents -

Gob­blin’ Good Pump­kin Pie

21⁄4 cups flour

3 Tbs. sugar 2⁄3 cup + 2 Tbs. solid co­conut oil, di­vided 5 eggs, di­vided

1 (15 oz.) can pump­kin purée 11⁄4 cups maple syrup

1⁄2 cup co­conut milk 1 tsp. pump­kin pie spice

1 In food pro­ces­sor, pulse flour, sugar and 2⁄3 cup co­conut oil; add 2 eggs and 6 Tbs. ice-cold wa­ter; mix un­til dough ball forms. Shape

2⁄3 of the dough into a disk. Shape re­main­ing dough into an­other disk. Wrap both in plas­tic; chill 30 min.

2 Heat oven to 425°F. On floured sur­face, roll out larger disk of dough to 12" round. Fit into 9" pie pan; flute edges. Us­ing bak­ing weights, bake crust 12 min. Re­move weights.

3 Re­duce oven temp. to 350°F. Melt re­main­ing co­conut oil in mi­crowave. Whisk with pump­kin purée, maple syrup, co­conut milk, pump­kin pie spice and re­main­ing eggs. Pour mix­ture into pie shell. Bake 30 min. Form turkey shapes fol­low­ing in­structed at right; bake 30 min. more.

Ac­tive time: 30 min. To­tal time: 41⁄ hrs. Serves: 12


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