Cut out a piece of parchment paper large enough to cover a cookie sheet. Pour the coconut oil, coconut butter, pumpkin puree, maple syrup, hot water, vanilla, and spices into a large mixing bowl and blend all the ingredients together into a smooth mixture using an immersion blender (you can also mix byhand or put this mixture through a food processor and then pour into a mixing bowl)
Place it on a cutting board and set aside. If your maple syrup or pumpkin puree are colder than room temp, include them in this as well so that all the ingredients are warm enough not to make the coconut oil solidify
Once you delve past the thick and incredibly rich chocolate ganache, through the silky, caramel-y-sweet-salty-tangy cream cheese frosting and the impossibly dewy chocolate cake, you’ll run right into a pocket of pudding-like pumpkinpie filling
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
After making this pie, I can happily report that although a good traditional German Chocolate Cake is still high up in my books, I’m also more than happy to ditch the extra flour, dairy, and sugar in the cake in favor of this tasty German Chocolate Pie — made from simple good for you ingredients and without any baking
This paleoandveganpersimmon custard is my ode to this wonderful, wonderful fruit. If you’ve been following the blog lately, you already know I love baking with persimmonsand am always on the lookout for persimmons when October and November roll around