PUMPKIN PIE
PUMPKIN PIE
It’s that time of year again – pumpkin pumpkin pumpkin! I love pumpkin so much and what better way to kick of the season then a basic pumpkin pie! I made this a couple of days ago. In my oven as I type is a yummy (fingers crossed) pumpkin cream cheese swirl bread. Will post that shortly. Now on to the recipe. If you don’t have oat flour no worries just use rolled oats and put them in your food processor.
- For the crust
- 2/3 cup Oat flour
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 2 tbsp dark brown sugar, tightly packed
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp cold unsalted butter
- 3-4 tbsp cold milk ( or use half and half)
For the crust
Mix together the flours, sugar, cinnamon and salt in a medium bowl. Cut the butter into small cubes and using the fingers - work into the dough until it resembles unevenly like bread crumbs. Slowly sprinkle in the milk, mix into the dough until it becomes cohesive. You know it’s just right when the dough holds together and does not seem dry or crumbly. It might crack a bit around the edges, but patch it up, its fine. Transfer the dough to a 9 inch (that's at least 1-1/4 inches deep).
- For the filling
- 1-3/4 cups homemade pumpkin puree
- 3 egg whites, slightly beaten
- 1-1/4 cups half and half
- 1/2 cup honey
- 1 tbsp unsalted melted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
For the Filling
Mix all the ingredients together in a bowl and stir until smooth. Pour the filling into the pie crust.
Pre Heat oven to 425 - Place the pie on the bottom rack of the oven and bake for 15 minutes. Reduce the temp to 350F, move the pie to the middle rack and bake until a knife inserted 1 inch from the edges comes our moist but clean. It takes approximately 35-40 minutes. Cool & Enjoy.
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. I always find this pie tastes better the next day & with a dollop of whipped cream!
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