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