Whenever Autumn rolls around and our communities are decorated with pumpkins standing bright and orange in cheerful contrast against the dreary grey of rainy days, I start to crave pumpkin pie.
Maybe it’s thanksgiving memories, or maybe it’s the warming spices, I’m not sure, but it’s delicious and can be made into a fairly healthful dessert with the right ingredients and a little extra love.
Since most of the pumpkin pie recipes involve candensed milk (not my preference) I decided to seek out and perfect the perfect recipe that matched the quality we want for our foods. After many years of making this pie, I know you’ll enjoy it too!
1/3 cup of cold organic butter per every 1 cup of sprouted spelt flour and 1tsp of Himalayan salt. Approximately 5-7 tbsp of very cold water.
You can either use a food processor, putting in the flour and salt, adding cubes of butter and than mixing well before slowly adding enough water that it forms a ball OR, you can use the trick my mom taught me: Place your flour in a bowl with the salt, whisk briefly, and than use a cheese grater to grate the butter over the flour and than you can use your hands to combine and break up the butter into the flour. Than add just enough water again until it easily forms a ball you can split and roll out to fit your pie pans.
I like to bake my pie crusts for 10 minutes and then pull out of the oven and pour in the pumpkin pie filling and finish baking.
Pie Filling Ingredients/Directions:
1 can of organic pumpkin puree (alternatively you can roast your own pumpkin and use, I find I need less whipping cream as the squash will be a bit more watery than the canned alternative)
1 1/4 cup of organic whipping cream
2/3 cup of panela cane sugar or unrefined cane sugar of some kind
3 free-range, happy-chicken eggs (large) or use 4 small-medium
1.5 tsp of true cinnamon powder
1/2 tsp of freshly grated nutmeg
1/4 tsp ginger powder
1/4 tsp allspice powder
1/2 tsp of vanilla extract
1/8 tsp clove powder
1/4 tsp salt
Blend all of the ingredients except the whipping cream in the blender, slowly adding the cream last and only blend for a few moments until mostly encorporated (probably not a good idea to blend the cream too long, but I haven’t officially tried to see what would happen). You can use a whisk to finish stirring everything in if necessary.
Pour the filling into your par-baked pie crusts and bake for about an hour at 350’F.
It depends on the size of your pie plates, but generally this recipe will make 2 good size pies or 1 really big one. If I have extra crust I sometimes stick the ready to go pan in the freezer for the next pie or quiche or make quiche or meat pie for dinner.