Gluten free pumpkin pie with a coconut crust. I’m not sure why but I love pumpkin and coconut together. Maybe because it seems so strange to pair a tropical food with another food associated with chilly autumn days and traditional feasting. Anyway, they go really well together, a surprising twist that anyone can embrace.
1 cup pumpkin puree
150 grams maple flavored silken tofu
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
pinch of salt
2 tablespoons shredded unsweetened coconut
Preheat oven to 350 F.
Divide the 2 Tablespoons shredded coconut among the 4 ramekins and set aside.
Add the the other ingredients to the cup of an immersion blender. (or a regular blender if you don’t have an immersion). Blend the ingredients until smooth and gently pour over the coconut.
Bake 350 F for 30 minutes.
To serve, let cool 10 minutes and then gently turn onto plate. Scoop any remaining coconut out of the ramekin and pile atop the mini pie. Serve with whipped cream, vegan or otherwise.