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The Kitchen Paper

Home » Recipes » Desserts

11 November, 2015 By Mary | 8 Comments

Coconut Sugar Classic Pumpkin Pie

Coconut Sugar Classic Pumpkin Pie Recipe | thekitchenpaper.com

Today I'm sending you guys over to Nutiva's blog, The Kitchen Table, to check out a classic pumpkin pie recipe I developed for them! The recipe uses coconut sugar in place of cane sugar, and red palm oil (sustainably farmed in Ecuador) in place of butter. If you need a dairy-free crust, this one is a winner!

Head over to Nutiva to check out the recipe! xoxo

Coconut Sugar Classic Pumpkin Pie Recipe | thekitchenpaper.com

Coconut Sugar Classic Pumpkin Pie Recipe | thekitchenpaper.com

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Reader Interactions

Comments

  1. Erin says

    November 11, 2015 at 11:13 am

    Wow. I'm impressed at how pretty a dairy-free crust can look! Thumbs up, Mary!

    Reply
    • Mary says

      November 14, 2015 at 10:52 am

      Thanks, Erin!! Xoxo

      Reply
  2. Liz @ Floating Kitchen says

    November 13, 2015 at 5:49 am

    Gir! This is one fine looking pie! You have outdone yourself. Heading over to grab the recipe!

    Reply
    • Mary says

      November 14, 2015 at 10:52 am

      Girl! Thanks!! Enjoy! Xoxo

      Reply
  3. Lisa @ Healthy Nibbles & Bits says

    November 13, 2015 at 9:09 am

    YES to this pumpkin pie!!! I haven't baked with coconut sugar in a while, and I'm quite curious about how it tastes in one of my favorite fall desserts. Definitely trying this!!

    Reply
    • Mary says

      November 14, 2015 at 10:52 am

      Yay! Thanks, Lisa! Xoxo

      Reply
  4. Aura says

    November 18, 2015 at 12:46 am

    I recently bought a huge bag of coconut sugar, and I love pumpkin pie... how lucky I am to find your recipe! It looks amazingly delicious and I have to try it!!! Thank you 🙂

    Reply
    • Mary says

      November 19, 2015 at 3:08 pm

      Yay! Enjoy, Aura! Xo

      Reply

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