One of my readers, Tiffany, asked for a pumpkin pie recipe after reading my post about processing your Halloween pumpkin to make pumpkin puree.
I started to give her my old pumpkin pie recipe but realized that it really wasn't as healthy a recipe as it could be. So, I began to experiment. Here's my new and nutritionally improved recipe. I'm still working on tweaking it and I'll write in paranthesis what I plan on changing next time.
First, the pie crust:
This is an unusual pie crust, but it's very flaky.
2 cups whole wheat pastry flour
2 cups white wheat flour or unbleached flour
1 1/2 cup organic shortening
2 tsp. kosher salt
Mix with a fork or pastry blender until well mixed and forms "pea sized" chunks.
1 Tbl. vinegar
1/2 cup cold water
1 egg
Add to the flour mixture to form a smooth dough.
The recipe says it makes enough dough for 4 crusts, but my pie plates are kinda big and next time I'll divide it into thirds. I divided the dough into fourths this time and wrapped the disks in wax paper. I put one in the fridge to cool for an hour before I used it and put the others into a gallon ziploc bag and froze them. I'll use them for pies or quiche later on.
While the dough is chilling, make your pumpkin filling:
2 cups pumpkin puree
2 eggs
1 1/2 cups heavy cream
1/2 cup cane sugar (I used Succanant and the flavor was too strong. I'll use regular sugar next time)
1/2 tsp. kosher salt or sea salt
1 tsp. cinnamon
1/2 tsp. ginger (I'll add less ginger next time)
1/2 tsp. nutmeg
1/8 tsp. cloves
Beat the eggs and add remaining ingredients.
After my dough chilled for an hour, I rolled it out between 2 sheets of wax paper and placed it in my glass pie pan. Be sure to use the dough as soon as you take it out of the fridge or you'll have a hard time rolling it out as it warms up.
Fill the pie crust with the filling and place in a preheated 425 degree oven. Bake 15 minutes. Reduce the heat to 350 degrees and bake 45 minutes. The middle of the pie should wiggle just a bit and when you stick a butter knife into the center of the pie it should come out clean.
My poor little pie looks a bit frazzled. My crust wasn't big enough for the pan. It tasted delicious but I've got to work on my pie making skills. I can't believe I'm even showing you this pic.
Don't forget to whip up some fresh whipping cream to top off your slice of pie. This pie was gone in a few days and there are only 3 of us living in the house right now.
I started to give her my old pumpkin pie recipe but realized that it really wasn't as healthy a recipe as it could be. So, I began to experiment. Here's my new and nutritionally improved recipe. I'm still working on tweaking it and I'll write in paranthesis what I plan on changing next time.
First, the pie crust:
This is an unusual pie crust, but it's very flaky.
2 cups whole wheat pastry flour
2 cups white wheat flour or unbleached flour
1 1/2 cup organic shortening
2 tsp. kosher salt
Mix with a fork or pastry blender until well mixed and forms "pea sized" chunks.
1 Tbl. vinegar
1/2 cup cold water
1 egg
Add to the flour mixture to form a smooth dough.
The recipe says it makes enough dough for 4 crusts, but my pie plates are kinda big and next time I'll divide it into thirds. I divided the dough into fourths this time and wrapped the disks in wax paper. I put one in the fridge to cool for an hour before I used it and put the others into a gallon ziploc bag and froze them. I'll use them for pies or quiche later on.
While the dough is chilling, make your pumpkin filling:
2 cups pumpkin puree
2 eggs
1 1/2 cups heavy cream
1/2 cup cane sugar (I used Succanant and the flavor was too strong. I'll use regular sugar next time)
1/2 tsp. kosher salt or sea salt
1 tsp. cinnamon
1/2 tsp. ginger (I'll add less ginger next time)
1/2 tsp. nutmeg
1/8 tsp. cloves
Beat the eggs and add remaining ingredients.
After my dough chilled for an hour, I rolled it out between 2 sheets of wax paper and placed it in my glass pie pan. Be sure to use the dough as soon as you take it out of the fridge or you'll have a hard time rolling it out as it warms up.
Fill the pie crust with the filling and place in a preheated 425 degree oven. Bake 15 minutes. Reduce the heat to 350 degrees and bake 45 minutes. The middle of the pie should wiggle just a bit and when you stick a butter knife into the center of the pie it should come out clean.
My poor little pie looks a bit frazzled. My crust wasn't big enough for the pan. It tasted delicious but I've got to work on my pie making skills. I can't believe I'm even showing you this pic.
Don't forget to whip up some fresh whipping cream to top off your slice of pie. This pie was gone in a few days and there are only 3 of us living in the house right now.
IT IS A BEAUTIFUL PIE! I bet no one in your house turned it down! And I bet no ome reading this would turn it down either!
ReplyDeleteLooks Yummy!
ReplyDeleteYUM. Frazzled crust and all.
ReplyDeleteI will be trying this over my Christmas break. It will be my first pie. :] Thanks!!
ReplyDelete