fluffy pumpkin espresso pie with chewy chocolate coconut crust.

holy moses

this here's a good pie. 

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you gotta get some o this pie in your face asap. 

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texture freakzillas rejoice - chewy chocolatey coconut crust studded with walnuts, graham cracker, and oats. on top of that - a scrumptious smooth mix of pumpkin, espresso, cream cheese & cool whip.  the chew! the flavor! the fluff! it's all top notch. 

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the flavor of the filling actually reminds me of a pumpkin spice frappuccino, lol. i remember the days of yore circa 2004 when i first got my driver's license and would cruise on down to starbucks in my maroon dodge caravan to sip on a pumpkin spice frapp and read harry potter and feel REeeeALLY cool. i probably wouldn't actually even read, i was too busy feeling so cool that i could drive myself to do things like drink "coffee" on my own. 

little did i know that i'd go on to work at starbucks in college and meet my sweet guy pete! today actually marks 9 years of us being together.  ❤️❤️❤️ so glad i was v into pumpkin spice & mocha coconut frapps or my life would not be the same. 

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here's how to make da pie!

the crust is an egg white base - cool huh? so much protein, so healthy right now. 

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mix all the other crust stuff in there and smoosh it between two well greased pie pans to form the crusty shape!

make the fillin! pumpkin, espresso, cream cheese, cool whip. & a few other tinggggs. yum i love all that flavor. tart, pumpkiny, espresso-y, slightly sweet, and so smooth! i used light cream cheese and light cool whip, just fyi.

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that chocolatey, oaty, chewy coconutty crust. i should make this into a cereal for real. for seriaaaaal, lolz. 

you can definitely add more sugar to the filling if you want, i just tried to keep it chill on the sweetness factor without being bitter. 

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it's honestly so delicious. and cold! cold factor is key.

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and look at that fitty fitty ratio of chewy crust to creamy filling 😋  best of both worlds. 

Fluffy Pumpkin Espresso Pie with Chewy Chocolate Coconut Crust

Makes 1 regular sized pie

Total Time: 1 hour



  • 1/2 cup pumpkin purée
  • 2 fluid oz. espresso
  • 6 oz. light cream cheese
  • 1 cup light cool whip
  • 1 tsp. vanilla extract
  • 2 1/2 TB. granulated sugar
  • 1 tsp. pumpkin pie spice
  • pinch of salt


  • 3 egg whites
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1 cup graham cracker (about 6 full crackers), pulsed into crumbs
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1/3 cup oats
  • 2.5 oz dark chocolate bar (I used this Espresso Dark Chocolate bar), melted


Preheat oven to 350 degrees F. In a stand mixer or using an electric hand mixer (using the whisk attachment), whip the egg whites, salt, vanilla, and sugar until super creamy and firm peaks form.  In a medium bowl, combine baking powder, graham cracker crumbs, shredded coconut, oats and walnuts. Add these dry ingredients to the egg white mixture and mix until combined. Lastly, mix in the melted chocolate until everything is incorporated. 

Grease and lightly flour a pie pan. Scoop the crust mixture into the pan and spread evenly with a greased spatula.  It helps to grease the bottom of a second metal pie pan and press down on the crust mixture to help shape the crust into the main pan and allow the crust to build up the sides of the pie pan. 

Bake for 13-15 minutes and remove from oven to press down the crust in the center (using the 2nd greased bottom pie pan) to leave room for the filling. Bake for 13-15 more minutes (about 30 minutes total). Firmly press the 2nd pie pan on top of the crust once again to compact it and make it more dense. Chill the pie crust in the fridge. 

Using a stand mixer or hand mixer (using paddle attachment), make the pie filling by combining the pumpkin purée, espresso, and cream cheese and mix until smooth. Add the vanilla, sugar, and pumpkin pie spice and stir. Lastly, add the cool whip and mix until super creamy. Scrape down the sides of the bowl if necessary. 

Scoop the fluffy filling into the chilled pie crust and chill or freeze the entire pie for about 15 minutes, until firm. Cut into slices, sprinkle with espresso powder and/or pumpkin pie spice and serve!!!

Keep refrigerated and enjoy within 5 or so days for best results. 

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roasted butternut squash & poblano enchiladas.

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these are some hearty & earthy enchilaaadaaaaas.

"earthy" in a good way.....

sometimes when people say something tastes "earthy" i feel like its a neutral way of saying it tastes like dirt. 

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no dirt tastin' here. just yummy butternut squash, roasted poblano pepper, black beans, onion, and cheeeeeeese. lots of flavor and fall feelz. 

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you can use the same method i used in assembling these green & red enchiladas (prob my fave enchiladas to make!).

and you can roast the squash & poblano a day in advance. the roasting factor is really what makes you feel like these take forever to make. but they're truly simple once you break all the steps down.

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pepitas optional! but great for crunch factor and perdy color :)

also i found that when reheating these you should deeefinitely put em in a pan with a bit of olive oil and cover til the cheese melts again and the bottom is crispy. pete was not pleased with the results in his communal office microwave, lol. not the most romantic way to prepare leftovers. i ought to send him off with a personal under-desk toaster oven or something...

so these are yum, get to roastin'!

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Roasted Butternut Squash & Poblano Enchiladas

Makes 10-12 Enchiladas

Total Time: 1 hour


  • 1/2 of a butternut squash, roasted & cubed
  • 1 poblano pepper - roasted, skin peeled, sliced
  • 8 oz. monterey jack cheese
  • 8 oz. pepperjack cheese
  • 1/2 can black beans
  • 2 red chiles or jalapeño (or both), seeded & sliced
  • 1/2 a yellow onion, chopped
  • 8 oz. red enchilada sauce
  • 1/2 cup pepitas
  • 10-12 medium flour tortillas
  • 1/2 cup cilantro, roughly chopped
  • salt, pepper, & garlic powder


Preheat oven to 450 degrees F. Carefully cut the butternut squash and poblano pepper in half and remove the seeds. Place them on a baking sheet & rub with olive oil. Roast until the squash is tender and the skin of the poblano begins to blacken, about 15-20 minutes.

Use tongs to place the poblano pepper in a plastic freezer bag to cool & steam. Peel the skin off the squash, cut it into bite sized cubes and add to a large bowl.  Remove the poblano from the ziplock bag and immediately peel off as much skin as possible. Slice the poblano and add to the bowl with the cubed squash. 

You can roast the squash and poblano a day in advance to save time when putting together the enchiladas.

Heat oven to 375 degrees F. Grate the cheeses and chop the onion.

Add the black beans and chopped onion to the bowl with the squash and poblano. Add a few good pinches of salt, pepper, and garlic powder to the mixture and stir.

Add a light drizzle of enchilada sauce to the bottom of the baking pan. In each tortilla, add a handful of the grated cheeses, a scoop of the squash & poblano mixture, and a light drizzle of enchilada sauce. Roll it up and place seam side down in the baking dish. Repeat until the dish is packed with enchiladas. 

Drizzle remaining enchilada sauce over the top of the rolled tortillas, a sprinkle of the red chiles or jalapeños, and the remaining cheeses. Bake for 30 minutes, or until the cheese is browned and bubbly. 

Top with extra red chiles or jalapeño slices, pepitas and cilantro. Serve with plain green yogurt or sour cream.

Store in an airtight container in the fridge up to 3 days. Reheat on the stovetop with a touch of olive oil for best results. 

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red potato, goat cheese & arugula salad.

one of the tastiest things to come out of my kitchen this summer!

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i made this on a whim for some friends while we were on a trip this summer, and we were all loving itttt. so much flavor going on!!

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AND it has just 6 main ingredients. this potato salad is definitely customizable and would be delicious with bacon or prosciutto or something, byyy the wayyyy! 

once the potatoes are cooked and cooled, it is SO easy to put together. chopped tatoes, goat cheese, minced shallot, green onion, avocado, arugula, some lemon and salt & pepp to taste!

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i would gladly eat the tato salad on its own for dinner...but for the sake of peter's meat-loving ways, i grilled up a chicken breast with just salt, garlic powder, pepper and a drizzle of honey. i love how the honey adds a nice almost-blackened skin with a subtle sweet but mostly savory flavor. 

goat cheese really does the trick if you're used to a mayo-based potato salad. no mayo allowed in myyy tater salads, tell you wHat. i mean, i'll eat em. but sometimes there's just sooo much mayo its crazy. the goat cheese & avo textures together are just perfect!

Red Potato, Goat Cheese & Arugula Salad

Serves 4

Total Time: 40 minutes


  • 24 oz. (1 1/2 pounds) organic baby red potatoes
  • 1 medium shallot clove, minced
  • 1/2 cup sliced green onions
  • 2 TB. fresh lemon juice (squeeze half a small lemon)
  • 1 avocado, diced
  • 4 oz. goat cheese
  • 1 cup arugula, roughly chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Wash the potatoes and place in a pot of boiling water for about 10-12 minutes, until tender but not mushy. Drain the water and place the potatoes in a bowl in the fridge to chill, about 20 minutes.

While potatoes are chilling, mince the shallot, chop the green onion and dice the avocado. Once potatoes are cooled, dice them into bite-sized chunks and add to a large bowl with the shallot, goat cheese, salt & pepper. Toss gently to coat the potatoes. Add the roughly chopped arugula, green onion, and avocado. Squeeze half a lemon over the top. Gently toss to combine all ingredients. 

Serve immediately or store in an airtight container in the fridge up to 2 days. Pair with grilled chicken or any protein you like!

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