Persimmon-Pumpkin Pie with Coconut Crust

This deliciously decadent version is milk and gluten-free and very, very low in added sugar, most recipes call for three times the sugar used here! Magically, this Persimmon-Pumpkin Pie recipe still manages to maintain that sinfully desirable quality that makes pie oh so pleasing. Serves 6.

Crust:

1 cup raw macadamia nuts
1 3/4 cup shredded, unsweetened unsulfured shredded coconut, divided
1 teaspoon pure vanilla extract
1/2 teaspoon unrefined sea salt (such as Real Salt)
3 tablespoons Agave nectar
3 tablespoons gluten-free Garbanzo Fava Flour (such as Bob's Red Mill)

Directions for crust:

Position rack in center of oven; preheat to 325 degrees. Place the macadamia nuts, 1 cup of the shredded coconut vanilla extract, salt, Agave nectar and extra virgin coconut oil in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 3/4 cup shredded coconut and flour. Lightly oil a 9-inch round pie pan and press the mixture into the pan. Bake for 15 minutes. Remove from oven and set aside to cool.

Persimmon-Pumpkin Filling

3/4 cup dried figs or dates
3 ripe Fuyu persimmons, 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 organic, pastured eggs, separated
1 teaspoon freshly grated ginger root
1/4 teaspoon all-spice
1/4 cup brown sugar or date sugar
1/4 teaspoon unrefined sea salt (such as Real Salt)

Directions to finish:

Position rack in center of oven; preheat oven to 350 degrees.

Cover the figs (or dates) with boiling water and let stand about 10 minutes. Drain, chop and set aside to cool for several minutes. Place the figs, persimmons, pumpkin, coconut milk, egg yolks, ginger root, all-spice, brown sugar and unrefined sea salt in a food processor or high speed blender. Process until smooth and creamy. Transfer mixture to a large bowl. In a separate bowl, use an electric mixer to beat the egg whites until they form soft peaks. Fold the egg whites into the persimmon-pumpkin mixture. Pour the mixture into the prepared pie crust. Bake the pie for 60 to 70 minutes, or until a butter knife inserted in the center comes out clean. Remove from oven and set aside to cool. (Note: pie is best served chilled)

Source: cleancuisineandmore.com