Adapted from my Pumpkin Coconut Cream Trifle recipe.
- 1 cup whole wheat pastry flour
- pinch of salt
- 1 tbsp raw sugar
- 1/4 cup “firm” coconut oil — not runny
- 1.5 cup pumpkin puree
- 14 oz (1 can) coconut cream*
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Combine flour, salt and sugar in a bowl.
- Add coconut oil and blend it into flour using a fork.
- Gradually add icy cold water and blend it into flour with fork until fully absorbed.
- Knead the dough very lightly until it comes together into a ball.
- Chill dough to rest for an hour.
- Preheat oven to 350F.
- Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
- Roll the dough out to fit an 8″ pie pan. Do this quick to avoid melting coconut oil and overworking the dough.
- Using a rolling pin, pick up the rolled dough and gently lay it into the pie pan.
- Tuck the excess dough, prick small holes with a fork and bake pie crust for 30 minutes.
- Remove baked pie crust from the oven to completely cool.
- To make the pumpkin coconut cream filling, combine all the ingredients in a glass bowl. Fold everything and be careful not to over-mix.
- Cover pumpkin coconut cream filling with a cling-wrap and chill for a minimum of 1 hour.
- Fill cooled pie crust with chilled pumpkin coconut cream and serve it up immediately.
- Refrigeration is necessary if consumption is NOT immediate.
*Coconut cream has to be thick. No water residue whatsoever. If needed, double-fold a muslin/cheese cloth and place coconut cream to drain excess moisture before making the filling.
Off to put my feet up. You better believe it’s been a LOOOOOOONG day.
Happy Thanksgiving to those celebrating it this week. Be THANKFUL, handle the bird frying agenda cautiously, eat a lot and don’t forget the π.
What are you Thankful for this year? I’m thankful that it’s almost time for us to visit our families! Woohoo!!! And of course, a slice of π 😉