If you love pumpkin pie as much as we do, you know how hard it is to wait until Thanksgiving every year for a slice. If this speaks to you, then you really need to try out this incredible recipe! Honey Coconut Pumpkin Pie is a tropical, summery twist on the autumn favorite. This recipe includes two of our most popular monofloral honey varieties, Orange Blossom honey and Lavender honey. The Orange Blossom provides a crisp sweetness with a hint of citrus to the crust while the Lavender honey adds a floral finish to the delightful filling!
This recipe was created by guest food video blogger Maggie Raymond. Please check out her amazing work on her website I Honey Food . Maggie makes preparing delicious food so easy and fun! She has agreed to create a series of tantalizing Savannah Bee honey recipes just for us over the next few months so please stay tuned! We just can’t wait to see what she will come up with next!
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Prepare the Crust:
¾ cup coconut flour
¼ tsp salt
½ cup organic unrefined coconut oil
Prepare the Filling:
2 cups/ 15 ounces pumpkin puree
½ cup full-fat coconut milk
1 Tbsp cinnamon
1 tsp nutmeg
⅛ tsp salt
Let’s Put It Together:
Preheat the oven to 350°.
Mix in the crust ingredients with a dough blender or a fork will do.
Place the mixture in a 24 cm pie pan and put aside.
In a separate bowl mix in eggs, pumpkin puree, coconut milk, and Lavender honey.
Mix in the spices and salt. Blend the mixture well.
Pour filling into the prepared crust.
Bake for 45 minutes.
Don’t forget to visit Maggie’s great blog I Honey Food when you have a chance!
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