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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 cup white whole wheat flour
  • 1/4 cup ground almonds
  • 1/2 cup powdered sugar
  • pinch of salt
  • 3/4 cup (1-1/2 sticks) 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 cups pumpkin puree
  • 1 cup 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 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg



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

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