The Incredible Pumpkin Pie
Ingredients:
Filling:
• 3 cups pumpkin puree
• 1/2 cup of the fat from a can of full fat coconut milk
• 1/3 cup brown sugar
• 2 tbsp. corn starch or potato starch
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground (decorticated) cardamom
Crust:
• 1 1/4 cups Hockley Valley Light Spelt Flour
• 1 tsp powdered sugar
• 1/4 tsp sea salt
• 1/4 cup lard or solid fat that is allergy safe for you (lard, vegan butter, shortening, etc.)*
• 2.5 tbsp cold water
Topping:
• 1 tbsp turbinado sugar
Instructions:
Step 1: Prepare the pumpkin puree from scratch (or skip this step and use equal amounts of store-bought pure pumpkin puree).
• Cut the pumpkin in half and remove the seeds and stem. Cut into wedges.
• Place on a baking sheet with 1/2 cup of water in the bottom to let steam while baking.
• Bake at 375F for 45 minutes to an hour, or until the flesh is softened and lightly browned.
• Scoop the pumpkin flesh out into a food processor and pulse until smooth.
• Measure out the amount needed.
• Store the pumpkin puree in the fridge until ready to use.
Step 2: Prepare the pie crust
• Add the Hockley Valley Light Spelt Flour, powdered sugar, and sea salt to a food processor and pulse until well combined.
• Add the solid fat of your choosing and do short pulses to chop the fat into little pea sized bits.
• Add the water and pulse until it comes together into a ball of dough.
• Scoop the dough out and wrap in plastic wrap or parchment paper.
• Chill in the fridge for an hour.
Step 3: Mix the filling
• Add all of the filling ingredients to a bowl and whisk together well. It should be creamy and smooth.
Step 4: Roll out the dough and assemble the pie
• Preheat the oven to 375F.
• Dust the dough lightly with more spelt flour to prevent it from sticking to the rolling pin.
• On a floured surface or a sheet of parchment paper, roll the dough out to a circle just over 10 inches wide. This will fit an 8 inch pie pan.
• Gently fold the dough in half and then in half again the other way to make it easier to transport to the pan without tearing.
• Unfold the dough and gently press into the pan. Trim off the excess dough and crimp the edges whatever way you prefer.
• Pour the filling into the crust and smooth out the top.
• Place in the preheated oven and bake for 45 – 50 minutes. The top of the pie filling should turn a deep caramelized brown.
• Remove from the oven and sprinkle 1 tbsp. of turbinado sugar on top, then return to the oven at 400F and bake for an additional 10 minutes.
Makes: 1 pie
Peanut free, nut free (excluding coconut), dairy free, soy free, egg free.