PUMPKIN PIE
This recipe is sweetened with no refined sugar - just maple syrup - and can be made with home grown pumpkin or puree from the store! In this course we will cover everything from making your own freshly milled whole grain crust, to the filling, to the baking, and everything in between. Let’s dig in!
First, choose what you would like to use for puree. You can buy it at the store in the can aisle or use your porch decor from the fall season to bake up a tasty treat. If you are starting with a whole pumpkin to make puree, knock off the stem and pierce it to allow steam to escape. Bake at 350* for about 45 minutes, or until pumpkin is fork tender. Allow to cool, then peel off skin, scoop out seeds, and blend to a smooth texture. You will need 2 cups of puree for this recipe.
If using fresh pumpkin, place puree in a strainer to drain off the juice. This step can be skipped for store bought puree as it typically is not as runny. Let set out while pie crust is prepared.
PIE CRUST RECIPE
2 cups flour
1tsp salt
1/2 cup butter
1 tbsp apple cider vinegar
FILLING RECIPE
2 cups pumpkin puree
1 cup maple syrup
1.5 cups heavy whipping cream
4 eggs
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
4 tbsp flour
Combine all pie crust recipe ingredients into a large bowl and mix until it crumbs up.
Add a tbsp of ICE water at a time to the crumble and mix until it becomes a dough. I add approx 3/4 cup in total. Use just enough water for the dough to come together.
Wipe counter to clean surface and dry completely. Then lightly flour work surface and rolling pin.
Halve the dough. Place one half on the floured work surface and the other half back in the bowl in the fridge. Roll out to a thin layer and place in pie pan, finishing the edges how you like. Repeat with the second half.
Blend up all filling recipe ingredients and pour into unbaked crusts.
Bake at 350* for approx. 40 minutes until mostly set. Remove from oven and allow to cool completely.
Serve on it’s own or with fresh whipped cream. Enjoy!