And it feels so good 🙂
Not that Los Angeles wasn’t great. Home is different. And feeling homey is very important.
With the recent travels, I came home wanting a slice of pie. Bags are still unpack, mails are yet to be sorted (my life too!) but all I wanted was pie.
Pie.
π
Got it?
I got a pie, alright. But then the Net came crashing down. Definitely did not sign up for that.
Blog went down whole day today — and it’s up now, thankfully.
Ummm.. wrong… there’s more.
There’s a pie too. As soon as I’ve typed this whole post all over again, I’m off to celebrate.
With a cuppa pumpkin spice tea. Because I can, I want and that’s the only RIGHT thing to do after haggling with Helpdesk the whole day.
I might have to rethink my priorities. No. Not laundry, unpacking or mail sorting.
A decaf wouldn’t cut it. Want to join me for a slice?
Adapted from my Pumpkin Coconut Cream Trifle recipe.
Ingredients:
For crust
- 1 cup whole wheat pastry flour
- pinch of salt
- 1 tbsp raw sugar
- 1/4 cup “firm” coconut oil — not runny
For filling
- 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
Directions:
- 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.
It’s essential.
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 😉
Comments on this entry are closed.
NoM!! I have to make a pumpkin pie for our late Thanksgiving on the 2nd. I’m glad you are home and feeling homely 😛
Cass @foodmyfriend recently posted..Sprinkle Cake Pops
That is one pretty pie! I completely agree – taking time for a wedge of pie is so much more important than all those other “to-dos”!
Laura (Tutti Dolci) recently posted..chocolate-toffee surprise cupcakes + oxo giveaway
Yum yum yum… Haven’t made or eaten a pie in a loooon time! This one has me craving for a slice now.
Me too I love my home, whats best with it is that you can cook easily whatever you want 🙂
Raymund recently posted..Pork Roast, Lychee and Mandarin Salad
Glad you are back home, and though with those pesky annoyances, this pie sure makes it all better! This looks just lovely, and perfect with that cup of tea!
Liren recently posted..Fresh Cranberry Tea Cake
A wonderful pie! It looks so tempting. I love my home, even if my apartment isn’t all that pretty….
Cheers,
Rosa
i loveeeeeee this recipe Kiran. Pumpkin and Coconut.. I’d be happy with the filling alone. I love how you used coconut oil for the crust. Very well done.
Happy Thanksgiving, I’m thankful for my HEALTH and my family’s health. 🙂
Honey What’s Cooking recently posted..Whole Wheat Pumpkin Pie Pancakes… post-Thanksgiving morning!
Nothing can beat the comfort of home and homemade food…..Nice recipe….I like pies and this looks so yum…..love that coconut touch in the pie crust…..
Mmmm home + homemade pie by you = heaven 🙂
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Unable to Write…
Oh you funny girl. A very tropical and summery version of Pumpkin pie. It would suit Australia. Love the pics as usual. Happy Thanksgiving ( well look at you , you little Malaysian American)
tania@mykitchenstories.com.au recently posted..Lemon Meringue Tart Life’s bittersweet
Pumpkin and Coconut, sounds good and looks even better :)! Coming back home is always a grt fealing of relaxation. Pie looks tempting and as always lovely photos Kiran :)!
Anamika | madcookingfusions recently posted..Easy Healthy Mix Veg | Quick Fix Recipe
Kiran – I love your pie! Pumpkin and coconut is such a great combination!
Ina gawne recently posted..SLOW COOKER ORANGE TARRAGON CHICKEN
Happy thanksgiving! Love this updated version of a classic.
Kathryn recently posted..homemade orecchiette
Pumpkin and coconut sounds like THE perfect combination of ingredients in a home made pie! gorgeous clicks as always Kiran! 😀
What a gorgeous pie! I need to try the crust with coconut oil – so intriguing! Have a wonderful Thanksgiving!
Anna @ Crunchy Creamy Sweet recently posted..Chocolate Chunk Scones with International Delight
Looks heavenly!
Asmita recently posted..Eggplant With Potatoes “Baigan-Aloo”
Adore the tasty pairing of pumpkin and coconut! A voluptuous and seductive pie!
What a gorgeous pie! I would love to eat this pie too if I know someone is making this at home… 🙂 I agree, it’s great to be at home after travels. We’re enjoying our trip now but sort of miss our daily routine. 🙂
Nami | Just One Cookbook recently posted..Hot Tofu | Yudofu 湯豆腐
I like the coconut oil used in the recipe..and what dreamy clicks, Kiran…the pie looks so light and yum!
Sanjeeta kk recently posted..Recipe | Peanut & Poppy Seeds Stuffed Brinjal or Eggplants – Easy and Delightful Indian Curry
I always love that feeling of coming home after a trip!
Simply Life recently posted..What I’m Thankful For
Happy Thanksgiving! It’s too bad we don’t celebrate the festival in Australia, would have loved to join in on some delicious food! Your pie sounds fantastic…I’m salivating!
Jenny @ Ichigo Shortcake recently posted..Pugg Mahones Irish Pub, Carlton
What a lovely pie! I can feel you on the fact that “there’s no place like home!” =)
The Squishy Monster recently posted..Gochujang FAQ
pumpkin and coconut. Okay, forget the fact that it looks killer amazing. scrumptious and delicious- forget that the picture if worth a thousand words. lets just focus on the genius behind pairing those two flavors together!
Kitchen Belleicious recently posted..DIY- Cinnamon Applesauce Ornament and Package Decorations
A simple yet very tasty looking pumpkin & coconut cream tart: rich & pure, that’s great!!
Yummy!
Such a beautiful cake – so dainty and girly 🙂 It makes me smile 🙂 Nicely done, Kiran!
Jen L | Tartine and Apron Strings recently posted..Chicken Adobo
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