We love serving this dairy-free dessert during the holidays when pumpkins are in season. Pumpkins are a rich source of beta-carotene and other pro-vitamin A carotenoids, which convert to vitamin A in the body. Did you know that to have pumpkins in time for Halloween you need to plant your seeds in June? It takes most pumpkins 90-120 days to go from seed to harvest. Makes you appreciate that farmers plan ahead.

Pumpkin Coconut Pie with Whipped Coconut Cream

Serves 8

Pumpkin Coconut Pie

• 1 15-ounce can pumpkin puree
• 1 cup coconut milk
• ½ teaspoon nutmeg
• ½ teaspoons cinnamon
• ¼ teaspoon cloves
• ½ teaspoon sea salt
• ¼ cup plus 2 tablespoons maple syrup
• 3 eggs

Preheat the oven to 350℉. In a medium saucepan over medium heat, bring the pumpkin puree to a simmer. Cook, stirring constantly for 3 minutes. Remove from the heat and add the coconut milk, nutmeg, cinnamon, cloves and salt, and stir well. Allow mixture to cool and blend in the maple syrup and eggs until smooth and completely incorporated. Pour into a pie dish greased with non-stick spray, and bake until the center jiggles slightly and a knife inserted in the middle comes out clean, about 30-45 minutes. Remove and allow to cool.

 Whipped Coconut Cream

• 1 13.5-ounce can organic full-fat coconut cream, chilled (do NOT shake the can)
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon cream of tartar

Open the can of coconut cream and spoon off the top cream, leaving the coconut water in the bottom. Using an electric mixer with the whip attachment, place the coconut cream, sugar, vanilla and cream of tartar in the bowl and whip for 10 minutes or until the cream is thickened. 

Tip: Garnish with toasted chopped pecans or walnuts and coconut flakes.

View more recipes like this in our cookbook, Beautiful Living