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.
- Taking care cut the sugar pumpkin in half and remove seeds. Place face down on the cookie sheet. Place in preheated oven for 30-40 minutes or until the pumpkin is easily pierced by a fork.
- Pull the cookie sheet out and let cool until pumpkin is easy to handle. Peel away the flesh from the pumpkin and take the pumpkin meat and puree in a food processor or hand mash it. Then set aside.
- Heat over to 450 degrees F (230 degrees C).
- Roll out one of the refrigerated pie crusts placing it in a pie tin. *A little trick, place flour down on the surface and on the rolling pin so it won't stick when rolled out.
- In a large bowl, slightly beat 2 eggs (Organic Non-GMO can be found at Costco- Wilcox brand).
- Add 2 cup brown sugar (Organic Non-GMO sugar can be used - I like Coconut) - mix well.
- Add 1 TBSP flour and a 1/2 tsp salt.
- Add 2 cups of the pumpkin puree and mix well.
- 2 1/2 oz tsp Pumpkin pie spice, otherwise 2 tsp Cinnamon and 1/2 tsp Cloves can be substituted.
- Stir in 1-12 oz can (1 1/2 cups) organic evaporated milk (nut milk can be substituted at a 1:1 ratio).
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce to 350 degrees F (175 degrees C).
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!