Coconut Pumpkin Pie
INGREDIENTS
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crust:
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crushed graham cracker crust
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filling:
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coconut layer:
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3/4 cup shredded raw coconut, unsweetened
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3 Tbsp virgin coconut oil, melted
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1-2 Tbsp agave syrup
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pinch of salt
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pumpkin layer:
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15 ounces pumpkin puree, unsweetened (canned or fresh)
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1/3 cup agave syrup
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1/4 cup raw walnuts
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1/2 tsp vanilla extract
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3/4 tsp salt
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1 1/2 tsp pumpkin pie spice
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1/2 cup organic virgin coconut oil (melted)
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fold in: 1/4 cup raw walnuts
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