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
Wow. I'm impressed at how pretty a dairy-free crust can look! Thumbs up, Mary!
Thanks, Erin!! Xoxo
Liz @ Floating Kitchen says
Gir! This is one fine looking pie! You have outdone yourself. Heading over to grab the recipe!
Girl! Thanks!! Enjoy! Xoxo
Lisa @ Healthy Nibbles & Bits says
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!!
Yay! Thanks, Lisa! Xoxo
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 🙂
Yay! Enjoy, Aura! Xo