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
Gir! This is one fine looking pie! You have outdone yourself. Heading over to grab the recipe!
Girl! Thanks!! Enjoy! Xoxo
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