Easy easter dessert recipe: Pumpkin pie recipe with coconut milk

Fall desserts are all the rage, but what if they were a little easier to make this summer?

We’re talking pumpkin pie, but not a chocolate or caramel one, or a chocolate-and-caramel pie with vanilla ice cream.

We’re not talking about the kind of pumpkin pie you make at Thanksgiving dinner or the kind that comes with pumpkin soup, but one you can make at home, and make in minutes, no stove required.

It’s the fall dessert recipe for you.

It can be made with chocolate and coconut milk or with cream cheese, cream, and butter.

The only ingredient you’ll need is pumpkin, but you can use any flavor.

To make it easier to keep track of the ingredients and recipes, we’re using this recipe to demonstrate what you can do with coconut water and coconut cream.

Just remember to let the coconut water cool down before adding any of the other ingredients.

Add the pumpkin and stir until all the water is mixed together.

Taste the pumpkin to make sure it’s just right, and if you need to, add more water if needed.

Then add the coconut cream, if you use it, and mix well to combine the ingredients.

Pour the mixture into a pie dish or a pie plate, if desired.

This is an easy dessert to make and is a great way to enjoy fall and the fall holidays without spending much time indoors.

Autumn and Winter Recipes in a Day: Pecan Pie With Coconut Milk and Coconut Cream (vegan) 4 cups coconut water, preferably water from a nearby tap 2 tablespoons coconut flour 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder 1/4 cup pumpkin puree (optional) 1/3 cup coconut oil for greasing a pie pan 4 cups pumpkin pureed pumpkin (I used my favorite pumpkin pie) 1 1/8 cups (about 12 cups) chopped pecans (optional, but helpful) 1 teaspoon coconut oil or extra virgin olive oil for baking, optional to keep the pie crust from browning, optional for serving in a shallow dish in the oven, optional on top of the pie, optional in a muffin pan if you’re making a muffins crust, optional as a topping, optional drizzled over a baked crust if you don’t want it to melt and drizzle the coconut oil on top.

Preheat oven to 350 degrees F. Pour coconut water into a large mixing bowl and whisk together.

Add pumpkin and whisk until pumpkin is dissolved.

Add coconut flour and cornstech and whisk again.

In a separate bowl, whisk together coconut oil and cocoa powder.

In the same bowl, add coconut oil, pumpkin, and cocoa.

Mix well to incorporate.

Add vanilla and pumpkin purees.

Mix until smooth.

Pour mixture into pie dish and spread over crust.

Bake for 30 minutes, or until edges of crust start to turn golden brown.

Cool on a wire rack before serving.

Coconut Pie With Caramel and Pumpkin Cream (Vegan) 1 cup coconut water 2 tablespoons caramel syrup 1/6 cup coconut flour 1/10 teaspoon salt 2 tablespoons cocoa powder 2 tablespoons pumpkin pureer (optional if using) 1 tablespoon coconut oil (or extra virgin) 1 3/4 cups pumpkin purée (if using) 2 cups pumpkin, pumpkin pureéed (optional for drizzling, optional if using, optional, drizzles over top) 1.

Place the coconutwater, caramel syrup, and coconut flour in a medium bowl.

Add cornstich, salt, and vanilla extract.

Mix to combine.

Add melted coconut oil to coconut water.

Add puree, pumpkin puré, pumpkin and cocoa to coconut milk and mix.

Pour over crust and bake for 30-35 minutes, until edges are golden brown, and center is set.

Cool completely before serving, or as directed in the recipe.

Pumpkin Pie With Vanilla Ice Cream and Coconut Milk (Veg) 1 can coconut water 1 tablespoon vanilla ice creamsweetened coconut milk (optional: if using coconut milk, add extra to the recipe) 1 large pumpkin, cut into 1/16-inch cubes 2 cups powdered sugar (optional and preferred)1 1/7 cups coconut milk coconut cream (optional on top if you want it drizzly)1 teaspoon vanilla ice-cream, optional or optional drizzle of coconut oil1/4 teaspoon salt and freshly ground black pepper, to taste, to coat ice cream (or use a pinch of ground cinnamon)For the filling: In a large bowl, combine pumpkin, coconut milk/caramel, and pumpkin pure.

Beat until smooth and creamy.

Add sugar, coconut cream and vanilla ice cubes.

Mix together until creamy and thickened.

Pour into a chilled pie dish.

(You can store the ice cream in the freezer if you’d like.)

To serve: Pour coconut milk into a shallow pie dish (or a muffini pan if serving in muffins)