Pumpkin Pie

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One of my favorite parts about fall and Thanksgiving is pumpkin season! I love all things pumpkin, just makes me feel happy and festive. I spent a lot of time with this recipe, I make it over and over again throughout the season. If you like pumpkin pie, you will love this one! Serve cold, or warm! I use a whole pumpkin from the store but you are more than welcome to use canned pumpkin however, I find the fresh pumpkin has more flavor and is way more fun. If you have kids, let them scoop out the seeds and roast them in the oven! 

 

Ingredients: 

(makes 2 pies)

*All ingredients used are organic.

Filling: 

1-2 pie/baking pumpkin, cut into large cube pieces

1 3/4 c heavy cream

1 c whole milk

4 large brown eggs

2 c packed brown sugar

2 tsp pumpkin pie spice

1/2 tsp fine pink himalayan sea salt

Pie Crust: (homemade or store bought - gluten free)

2.5 c spelt flour or 1 to 1 all-purpose flour

1/2 c whole milk

1/2 tsp fine pink himalayan sea salt

1/2 c grass fed butter, salted or coconut oil, melted

2 1/2 tsp raw cane sugar

 

Instructions:

Filling:

1. Cut pumpkin in half, scraping out pumpkin seeds (save for later & you can roast them!). Cut into cube-like pieces, place batches of pumpkin slices in a steaming tray over a pot of boiling water, cover, and steam until soft.

2. Remove each batch, and carefully cut away skin from soften slices, add to blender. Once all the pumpkin is in the blender. Puree.  

3. Add heavy cream, eggs, brown sugar, pumpkin pie spice, to blender. Blend until smooth. 

Crust: 

1. In a medium size bowl combine flour, salt, sugar, mix. Add milk, and melted butter (optional: melted coconut oil). Mead, forming a dough-like ball. 

2. Grease oven-safe pie dish with butter. 

3. Divide dough into 2 halves. Between two sheets of parchment paper, roll each dough ball out until it's large enough and about 1/8 in. thick to cover your pie dish. Remove top parchment paper, and gently slide dough sheet into pie dish. 

4. Once pie crust is in place, using a fork, poke holes throughout the bottom and sides of crust (leaving the edges untouched). This will airate the crust and help it get nice and crispy! Using the pinching method, or a fork, decorate the edges of the crust as desired. 

5. Pour half the filling into pie crust. Repeat steps 2 through 5 for second pie dish. 

6. Bake at 375 F in middle rack of oven for 45-50 min or until crust is golden. (Filing will continue to set as it cools down). 

7. Let cool for 5 mins. Top with whipped cream, cinnamon, nutmeg, and/or pumpkin pie spice. Enjoy! 

xx

 

electra mustaine