Sunday, November 11, 2012

The Precise Kitchen Elf's Pumpkin Pie


R. my Precise Kitchen Elf, has been asking me to turn some of the last Halloween pumpkins into a pie. So, yesterday while he was helping out at the Food Bank, I roasted them and made pumpkin puree. This afternoon I asked him to wash his hand and get an apron.

"Why?"

You're going to make pumpkin pie. 

"Oh, I wanted you to make it, Mom."

Nope. If you want it, you will learn to make it!


The Crust

  • 2 C white whole wheat flour
  • 1/4 C ground almonds
  • 1/2 C powdered sugar
  • pinch of salt
  • 3/4 C butter

Mix the flour, ground almonds, sugar and salt; rub in the butter until the mixture resembles coarse breadcrumbs. Stir in 1 teaspoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a pie pan. Chill in the freezer until ready to bake.



The Pie

  • 3 C pumpkin puree
  • 1 C heavy cream
  • 3 eggs
  • 1/3 cup maple syrup, agave, and molasses (I would normally just use maple syrup, but I didn't have enough, so we combined)
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cardamom
  • 1/4 t ground nutmeg



Whisk all of that together and place in the crust. Bake in a 350 degree oven for an hour or until the filling is set.

No comments:

Post a Comment

Share Buttons