Pumpkin & Coconut Cream Pie

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:

1. Combine flour, salt and sugar in a bowl.
2. Add coconut oil and blend it into flour using a fork.
3. Gradually add icy cold water and blend it into flour with fork until fully absorbed.
4. Knead the dough very lightly until it comes together into a ball.
5. Chill dough to rest for an hour.
6. Preheat oven to 350F.
7. Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
8. Roll the dough out to fit an 8″ pie pan. Do this quick to avoid melting coconut oil and overworking the dough.
9. Using a rolling pin, pick up the rolled dough and gently lay it into the pie pan.
10. Tuck the excess dough, prick small holes with a fork and bake pie crust for 30 minutes.
11. Remove baked pie crust from the oven to completely cool.
12. To make the pumpkin coconut cream filling, combine all the ingredients in a glass bowl. Fold everything and be careful not to over-mix.
13. Cover pumpkin coconut cream filling with a cling-wrap and chill for a minimum of 1 hour.
14. Fill cooled pie crust with chilled pumpkin coconut cream and serve it up immediately.
15. Refrigeration is necessary if consumption is NOT immediate.