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Persimmon-Pumpkin Pie with Coconut Crust
CLEAN CUISINE16Ingredients
105Minutes
560Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup macadamia nuts
- 1 3/4 cups shredded coconut (shredded, unsweetened unsulfured, divided)
- 1 tsp. pure vanilla extract
- 1/2 tsp. sea salt (unrefined, such as Real Salt)
- 3 Tbsp. agave nectar
- 2 Tbsp. extra virgin coconut oil (organic, such as Barlean’s)
- 3 Tbsp. gluten (free Garbanzo Fava Flour, such as Bob’s Red Mill)
- 3/4 cup dried figs (or dates)
- 3 Fuyu persimmons (ripe, cut in half and flesh scooped out, coarsely chopped)
- 1/2 cup canned pumpkin (or roasted fresh pumpkin)
- 3/4 cup organic coconut milk
- 4 eggs (organic, pastured, separated)
- 1 tsp. ginger root (freshly grated)
- 1/4 tsp. all-spice
- 1/4 cup brown sugar (or date sugar)
- 1/4 tsp. sea salt (unrefined, such as Real Salt)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium430mg18% |
| Potassium540mg15% |
| Protein13g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber8g32% |
| Sugars27g |
| Vitamin A70% |
| Vitamin C20% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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