If you read my quiche blog post, you may know I had 3 pie crusts in my fridge waiting to be used. The plan was to make three quiches. I did make two, however, pie crusts are made for pie, right?? So, the third was made into this amazing pumpkin pie.
Without trying to hard, I’ve gone all out on this year’s pumpkin season – buying pumpkins locally for decoration and then now for food. I’m determined to learn to fight the bugs and grow my own next year. Because, this pie. Wow, this pie is good.
It took me a while to come up with the recipe for it. Everyone I know makes their’s from a can. I wanted to make mine from the pumpkin I had on hand. Funny, then I realized it was as simple as pumpkin, eggs, spices and natural sugar plus the crust.
It’s pretty sweet, so I don’t recommend it to be eaten often. In fact, we didn’t even eat the last piece. It took me a year to get over my sugar addiction and now all sugars, even natural, seem so sweet to me. I’m very thankful for this! If you are one of those people that hide sweets from yourself or find yourself digging in cupboards to find anything resembling chocolate, I’ve been there and I’m sorry. BUT, I’m not there anymore and if you want someone to talk to, comment below or even send me a message. I’d love to help!
Now, back to talking about this pie. Yes, it’s sweet, but delicious and of the natural earth. All the ingredients are naturally processed and wonderful! Making a pumpkin pie in November just seems right to honor the harvest and the God that provides us food.
Pumpkin Pie Filling
2 whole eggs
1 egg yoke
1/2 c. sorghum
1/2 c. coconut sugar
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp fresh lemon zest
1 medium-small pumpkin (makes 2 cups pumpkin purée)
1 1/2 c. cream
1 uncooked crust
Preheat oven 350ºF
Cut pumpkin in half.
Scrape out the insides (reserve pumpkin seeds to make to roast).
Place pumpkin halves cut side down on a buttered baking sheet. Please use real butter, thank you.
Bake until a fork can pierce the outside which usually takes an hour to an hour and a half.
Let cool and scoop out the pulp. If you want the pumpkin purée to be smooth, process in a food mill.
Preheat oven to 425ºF.
Beat eggs and egg yoke.
Mix in sorghum, coconut sugar, salt, spices and lemon zest into egg mixture.
Add pumpkin purée and cream to mixture until well mixed.
Pour into unbaked pie shell and bake at 425ºF for 15 minutes.
Lower the temperature to 350ºF turn the oven down and bake for 45 to 50 minutes.
Let cool for 2 hours before serving. Note that the pumpkin will deflate as it cools.
About 30 minutes into baking the pie at 350ºF, you may want to cover the crust with foil to keep it form burning. I don’t do this, and my pie crust comes out fine.
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
2 1/2 cups einkorn flour
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup 100% lard
5 tablespoons ice water
Blend flour and salt.
Add butter and lard using a pastry blender, blend until mixture resembles coarse meal.
Transfer mixture to medium bowl.
Add 5 tablespoons ice water and mix with fork until dough begins to clump together.
Gather dough together. Divide dough in half; flatten each half into disk.
Pile about 1 cup flour on a clean surface to roll out dough.
Place dough on flour pile to roll out.
Roll the pie crust to a little less than a ¼ inch thick
I’ve never refrigerated the dough before rolling out and I didn’t have a problem.
Use plenty of flour when rolling out the dough
If you’re making a pie that requires a double crust, make sure you have more dough for the bottom crust than the top one.
For a tad bit of sweetness add 1 1/2 teaspoons sugar to the flour and salt mixture.
I’ve updated this recipe to be made with einkorn flour versus all-purpose flour. If you’re using all-purpose flour, use 1/2 cup of lard. But, girl, you gotta try einkorn. It’s better for your health and tastes amazing!