Healthy and tasty rarely go hand in hand, but this recipe does a good job of balancing the two together. Although a big long, it helps to remind us all that pumpkin pies come from pumpkins and not cans.
The Crust: 2 and 1/2 Cups Flour - Crust can be made with gluten free flour or a nut flour such as Almost (although pricey) or unbleached flour can be used, all 1:1 ratios.
1 Cup of Unsalted Butter (2 Sticks) - Butter is best and the colder the better, I like to freeze my butter before using it for the crust. (Grass fed, organic, and Non-GMO is best)
Add 3/4 tsp salt to the flour and mix butter in using a pastry cutter, two knives or food processor. Cut the cold butter into smaller pieces. Place the flour in the food processor and add the butter in.
(You may need to add 1-6 TBSP of Ice Water) to get the mix blended better, but don't add too much water, slowly add a little water at a time until fully blended.)
Once the flour and butter have been combined, roll into two equal balls and wrap them in plastic wrap, place in the fridge for 2-4 hours. As the pie crust cools the pumpkin portion can be made next.
Preheat over to 325 degrees F or 165 degrees C.
The Pie: 1 Sugar Pumpkin to start- (smaller than regular pumpkins, found in the grocer's, farmer's markets, or a pumpkin patch) organic if possible, wash the outside to get rid of any insecticide or fertilizer residue. Take a cookie sheet and line it with aluminum foil or parchment paper. Lightly oil it, coconut oil works well as it is slightly sweeter and can be heated to high temperatures without turning into a trans-fat.
Bake an additional 40 to 50 minutes, or until a toothpick inserted by the center comes out clean. Remove the foil about 20 minutes before pie is done so the crust will be a light golden brown. Cool pie, and refrigerate overnight for the best flavor- serve up plain or with favorite topping and Enjoy!
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Auburn, WA 98001