Truth be told, I’m not a big fan of pumpkin pie. BUT I really enjoyed the filling in this one! It has a sweet finish without being too sweet. I wondered how others would receive it since it had less sugar than most pies. When taking it to a Thanksgiving meal, everyone loved it and there wasn’t a crumb left in the dish!
The Crust:
3/4 cup whole-wheat pastry flour
1/2 cup old-fashioned oats, finely ground
1/2 teaspoon salt
1/3 cup cold organic* butter, cut into small pieces
2- 3 Tbs very cold water
Grind the oat in a coffee grinder until they become flour. Combine flour, ground oats, sweetener and salt in medium bowl. Cut in butter using two knives until the mixture is crumbly (I use my fingers although your not suppose to as the heat of the hands will make the dough less flakey.) Sprinkle with water; mixing until the mixture holds together.
Shape the dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8-inch thickness. Don’t be surprised if the dough is a little tougher to roll.
Remove top sheet of wax paper and invert dough into 9-inch pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.
Cover by placing it in a plastic bag and store it in the fridge while you prepare the filling.
The Filling:
The filling is tailored from Alice Water’s Joy of Cooking.
1 15oz can pumpkin puree
1 Tbs organic* butter, softened
1 cup organic* heavy cream
2 teaspoons flour
3 eggs
1/3 cup raw coconut crystals
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
Pinch of fresh-ground black pepper
In a small saucepan whisk together 1/4 cup the cream with the flour. Heat the mixture over a low heat until it fully heats and thickens. Slowly whisk in the rest of the cream. Continue whisking until the mixture returns to a boil. Remove from the heat.
Mix the pumpkin purée, butter and eggs together in a medium bowl. In another bowl combine the sugar, cinnamon, cloves, ginger, salt and pepper. Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture.
Pour into the pie shell. Using a brush or your finger, dip into the remaining egg that tends to pool in the leftover eggshells and thinly coat the edges of the pie crust.
Bake for 45 minutes at 375, until the center is almost set. Let cool completely on a rack before cutting.
* Buying Organic Dairy Products:
People often ask me what's "most important" to purchase organic if working with a budget. My answer is animal products. The dairy and meat industry has become unhealthfully contaminated with synthetic hormones, antibiotics, and harmful pesticides. Antibiotic overuse is a major public health problem and hormones are powerful that even trace amounts can cause dramatic changes in living beings. These agricultural methods have been implemented for the sake of profit at the expense of our health and the health of our planet.
Related Article: Truth or Dairy?
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