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Mason Jar Pumpkin Pie with Coconut Cream Ingredients 1 can pumpkin puree 1/2 cup coconut sugar 2 large eggs 1 tsp cinnamon 1/2 tsp ginger, nutmeg and cardamon 1/2-3/4 cup coconut milk

Directions 1. Preheat oven to 350 degrees. 2. In a medium bowl using a hand mixer beat the canned pumpkin, coconut sugar, eggs, spices and coconut milk together until smooth. 3. Fill 500 ml mason canning jars to half way with the pumpkin mixture. 4. Place filled jars in a 8 x 13 pan and put in the oven. 5. Pour some boiling water around the jars to make a water bath, being careful only to fill to add enough water to go about halfway up the jars. 6. Bake in oven for 50 minutes. 7. Remove pan carefully so not to get splattered with hot water. 8. Remove jars from hot water bath and let cool on a wire rack. 9. Top with cold whipped coconut cream.

To make the coconut cream 1. Place a can of coconut milk in the refrigerator overnight to chill. 2. Once chilled, remove lid and carefully scoop out the top half of the chilled cream. 3. Place chilled cream in a bowl and whip. 4. Add 1 Tbsp of honey and beat until thick. 5. Keep in refrigerator until ready to use.

Sixth Edition -

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Profile for Amber Approved Magazine

Amber Approved Magazine | Sept/Oct | Sixth Edition  

Hello everyone and happy September to you. The leaves are changing color and fall is in the air. The kids are going back to school and summe...

Amber Approved Magazine | Sept/Oct | Sixth Edition  

Hello everyone and happy September to you. The leaves are changing color and fall is in the air. The kids are going back to school and summe...

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