(I love the DOF my new camera gives)
Here's a great recipe for a nutty crust, perfect for a pumpkin pie this Thanksgiving. I thought this would be a nice change from the usual pastry crust we have with pumpkin pie. This crust is chewy from the coconut and a lovely nuttiness from the pecans. I used my favorite pie filling from Libby's site. I suppose you could use regular all purpose flour if you are not gluten free.
Coconut Pecan Crust
from Gluten Free Goddess
Prepare a 9-inch Springform pan by lining the bottom with a piece of parchment paper.
Preheat the oven to 350 degrees F.
1 cup flaked unsweetened coconut (Bob's Red Mill)
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend (I used my bread mix)
1/2 cup light brown sugar
2 teaspoons ground cinnamon
5 tablespoons butter
Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.
Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.
Bake in the center of the oven for about 7 minutes- to set.
Remove the pan and set aside. Make pie filling.
(the lens I have is hard to focus sometimes)
Libby's Famous Pumpkin Pie
from very best baking
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 9-inch (4-cup volume) deep-dish pie shell (above)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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