Persimmon Pumpkin Pie Recipe – Philosophie
Sophie Jaffe of the Philosophie shares a recipe for Persimmon Pumpkin Pie. Her unique twist includes coconut, persimmons, pumpkin puree and it is delicious!
Ingredients
- cup dried figs, soaked in hot water for 10 minutes and drained
- 3 ripe persimmons, de-stemmed and peeled
- ½ cup canned pumpkin
- ¾ cup full fat coconut milk
- 4 eggs, separated
- 1 teaspoon of freshly grated ginger root
- ¼ teaspoon of all spice
- ¼ cup of palm sugar
- 1 tablespoon of Philosohpie Berry Bliss Superfood Blend
- macadamia nuts
- shredded coconut
- vanilla
- coconut nectar
- coconut oil
- ½ a teaspoon of salt
- garbanzo bean flour
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