Rustic Pumpkin Pie W/ Coconut Cream Topping

One of the biggest & best things I love doing in fall is eating all the delicious foods. I can’t seem to get enough, hence why I decided to this as my 31 day series. This year I’ve changed how I eat and I would like to continue with eating healthier food. But there will be days, that this won’t apply to. My month of recipes with be a mix, old & new, healthy & not, unique & common (with a twist of course), home made or semi etc.

pumpkin pie

This image isn’t good, I didn’t have much time to take one tonight. Don’t judge this recipe by the image.

Today’s recipe is one that I have been meaning to make but never got around to it.  Well today is the day.  I loved the pie but only half the kiddos like it since it wasn’t sweet.  They were expecting something with lot of sugar in it like blueberry pie.   I love the taste of this pie but if you’re looking for something a little sweeter either use sweetened coconut or add a little bit of sugar.  But if your like me who love pumpkin and coconut but not a huge sugar fan, you’ll love this recipe.  Another great thing about this recipe, was the crust I used.  I loved how the granola tasted with the coconut and pumpkin.  Such a great combo!

Rustic Pumpkin Pie W/ Coconut Cream Topping
adapted from: Cynthia Presser
serves 8


  • 3 cups of puree pumpkin
  • 1 premade crust ( I used a granola one)
  • 1 can (14 oz) sweetened condensed milk, divided
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup (7 oz) unsweetened coconut


  • In a food processor add the pumpkin, ginger, cinnamon, & half of the milk.  Mix well.
  • Pour pumpkin mix into pie crust and spread out.  It will fill most of the crust so don’t worry.
  • Mix the remaining milk with the coconut.  Mix well.
  • Pour over pumpkin mix in the crust and spread out.
  • Bake @ 350 for 20-30 mins
  • Take out of oven let cool for 15 mins.  Then transfer to fridge to let cool for a hr or two.
  • Slice when ready to eat.


Coconut Almond Quick Bread

Last night, I wanted something quick, easy, and full of coconut.  I instantly remembered my delicious quick bread recipe I used to make for my farmer’s markets.  My coconut quick bread was a favorite among my customers and sold out every time, which of course made my kids sad since they loved it so much.

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Last night while gathering the ingredients I noticed I didn’t have 2 important ones, butter & buttermilk.  So I used oil & almond milk instead.  The bread was still delicious but a little more dense, not as light and fluffy like it normally is.  But it was quicker to make since you didn’t need to blend the butter and sugar together first.  You can just throw it in a bowl, mix, pour, & bake.  Simple as that.  Which ever way suits you, you’ll enjoy a nice coconut treat, that I’m sure will be a favorite of yours as well.  But don’t be scared off, it does seem like a lot of coconut flavor with the extract and actual coconut, but the extract brings out the coconut flavor so nice, I can’t make it any other way.
The recipe below is the normal way I bake this but I will add the way I baked it last night too.

Coconut Almond Quick Bread
Makes 1 big loaf
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2 cups flour (white or whole wheat….if using coconut flour cut it down accordingly)
3/4c sugar
2 eggs
1/4c butter (used oil last night)
1-1.5c buttermilk (used almond milk last night) 
1c shredded coconut
1.5tsp baking powder
1tsp vanilla
1/2-1tsp coconut extract (depending on how coconutty you want it)
1tsp almond extract
1/4tsp salt
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1. Preheat oven to 350.
2. In mixing bowl, cream butter and sugar until completely incorporated.
3. The beat in eggs & add the extracts.
4. In another bowl combine all dry ingredients except coconut or other add ins.
5. Add the dry mix to cream & sugar mix alternating with the milk.
6. Fold in the coconut.
7. Bake in oven for 40-50 minutes or convection 20-25.
8. Let cool for at least 15 mins before slicing.

Do you have a coconut quick bread recipe that you enjoy?  What do you add into yours?

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Healthy Coconut Oatmeal Haystack Cookies

This week bananas are on super sale, so I am swimming in yellow deliciousness.  Since, I need to use up all the bananas I purchased, there’s no time like the present to make some recipes I’ve been meaning to make.  Today’s treat is not only delicious, but easy, quick, healthy, so simple to make even your kids could do it on their own.
Have you heard of the 2 ingredient cookies?  These cookies are just oats and bananas.  Talk about easy, right?  To keep these cookies fresh & exciting, each time I make them, I do something different.  This version, I added cinnamon and coconut.  Next time who knows, maybe lime zest and pomegranates.
These cookies never last long in our house.  And no that isn’t because I’ve got 5 kids.  Well, partly, but also because they are so good, you can’t eat just one.  Which is fine with me since I’ve got 3 bakers who can whip these up in the matter of minutes.

Healthy Coconut Oatmeal Haystack Cookies

*1 c oats
*2 lg bananas
*1/4c coconut

*preheat oven to 350 & grease cookie sheet
*mash the bananas,cinnamon, & oats together until dough forms
*fold in coconut
*bake for 12-15 mins depending on your oven.
*cool for 5 mins before transferring to wire rack or plate

Have you made these cookies before?  If so what kind did you make?

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What is Clean Eating Plus Recipe

**This post is a little late.  Yesterday was very busy and crazy for us.  Thanks for understanding.  I also wanted to state, that I am in no ways a nutrition expert, actually far from it.  I am just writing from my experiences and what has helped me lose my weight.  My goal is to help others through my experiences.****

Yesterday, I talked about our relationship with food, so today I thought I would talk about “clean eating.”  It’s funny because before I knew there was a term for it, I was already on the “clean eating” journey.  But having a term to reference and knowing what it is, since it varies from person to person, is very helpful.  To help you understand the different methods of clean eating,  I took an excerpt from my favorite site on this:


There are many people simply looking to remove the chemicals from their DIETS and bodies, and therefore  eat clean. Their focus is NOT on LOSING WEIGHT, but on general health.They avoid processed foods of all kinds, yet eat only when the need arises or three times per day.

(I believe this is the most common/popular method at the moment)

  1. Eat  Lots Of Plants – Eat food that is straight from nature. (Some people say “as close to the way nature made it as possible”. But I think that leaves too much wiggle room – in my humble opinion) Eat mostly foods that are off a tree, bush, plant or vine, and you’ve pretty much got it covered. The idea is to stay away from anything that humans (food corporations) have altered in any way.
  2. Include Meats – Eat meats that are whole and straight from the butcher. Don’t buy pre-packaged meat products because you never know what’s in them. When possible, buy whole meats and grind them yourself. You’d be surprised what’s in ground turkey meat! You can also select a few turkey breasts and ask that the butcher grind them for you. Many butchers are more than willing to ACCOMMODATE.
  3. Enjoy Grains – Eat grains that are still complete and haven’t been broken down into “glue”. Stick to brown rice, whole wheat and other whole grains.(For a list of foods to stock your pantry with, check out this list.)
  4. Read Labels I don’t know how many breads I’ve picked up at the store that say they are whole grain. But when I take a look at the ingredient list, white flour is the second ingredient after whole wheat flour!
  5. Eat Fewer Ingredients. Try not to purchase foods that have more than 3-6 ingredients in the ingredient list. And be sure you recognize each and every ingredient. If you find a “mystery ingredient” such as “spices”, contact the company! Ask them what they consider to be spices. If it’s anything other than honest-to-goodness herbs and spices, avoid it! And remember, if you can’t pronounce it, it probably shouldn’t go into your body.
  6. Eat 5-6 small meals per day. This may seem like a lot at first. But remember, you are eating smaller portions. If you really have a hard time with this, prepare your regular three meals and a snack for the day, and divide lunch and dinner in half. You’ve instantly got 6 small meals!

There is also another method of eating 3 regular meals and squeezing in 1 snack for a total of 4 meals. You eat every four hours instead of every 2-3. This concept is from Jillian Michaels and the theory behind it is that if you eat every 2-3 hours, your insulin stays continuously spiked and you end up with a higher chance OF DIABETES
Read more:
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Some great resources for clean eating you should check out are:

1. ****Best Resource to get you started**** Clean Eating 101:

2. Clean Eating Magazine site:………get site filled with recipes, articles, ideas, & blog

3. 10 Ways to Eat Clean-great article:


Before I knew there was a termed coined for how I was eating, I was eating this way.  For me it has been a process, something that hasn’t happened overnight.  I still struggle every day with my eating habits, since I am a big salt & sweets person.  I have good days where I feel great.  And then I had bad ones, where I give into my cravings, where I don’t feel my best.  This is life, taking the good with the bad.  I just make sure my bad days aren’t everyday, so I don’t ruin all the progress that I have made.


Today’s recipe:
taken from

Coconut Cream Pie

Say good-bye to heavy cream, half and half, shortening and butter. Our cleaned-up version of this classic pie is light on saturated fat (not to mention prep time)


Photo: Yvonne Duivenvoorden

By Marianne Wren

Serves: 8
Hands-on time: 20 minutes
Total time: 2 hours, 30 minutes



  • 1 cup old-fashioned rolled oats
  • 1/4 cup spelt flour
  • 1/4 cup whole unsalted almonds
  • 2 tsp raw honey
  • 3 tbsp safflower oil


  • 1/3 cup light coconut milk
  • 1/2 cup coconut water
  • 1 cup low-fat milk
  • 1/3 cup organic evaporated cane juice
  • 1/4 cup brown rice flour
  • 1 tsp pure coconut extract
  • 1/2 tsp pure vanilla extract
  • 1 tbsp unsweetened flaked coconut, toasted, optional


  • 9-inch pie pan


  1. Preheat oven to 375 F. Prepare crust: In the bowl of a food processor fitted with a steel blade, blend oats, spelt flour and almonds until a fine grind has been reached, about 3 minutes. Add honey and oil and pulse until mixture becomes crumbly and sticks together when squeezed in your palm. Turn mixture out into pie pan and press into bottom and sides of pan. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool.
  2. Prepare filling: Combine all filling ingredients in a medium saucepan and bring to a boil on medium, stirring constantly with a whisk. Continue stirring and allow to boil for 1 minute. Remove from heat and allow mixture to stand for 1 minute without mixing. Pour into baked pie shell. Chill in fridge until set, at least 2 hours.

Nutrients per serving (1/8 of pie): Calories: 196, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Carbs: 23 g, Fiber: 2 g, Sugars: 10 g, Protein: 4 g, Sodium: 22 mg, Cholesterol: 0 mg