Thursday, December 4, 2008

Amazing Pumpkin Pie

I have always felt slightly un-American because I have never enjoyed pumpkin pie. Yet, every year households all over America, including mine, eat their Libby canned pumpkin pie. In a last effort to enjoy this tradition, my son and I decided that we would make the icon-ized pumpkin pie to end our Thanksgiving feasting. For the first time in 32 years, I LOVE pumpkin pie. So, if you want to continue to be a rebel on Thanksgiving, don't try this recipe. However, if you want to enjoy your fist pumpkin pie, perhaps this Christmas, here is the recipe for you. I have adapted the original recipe to suit my tastes.

For starters, you must make a fresh crust. Store bought crusts are not allowed!

Whole Wheat Crust

2 cups wheat flour
1 tsp salt
3/4 cup butter
5 tbls ice water

Preheat oven to 425 degrees Fahrenheit. Place flour and salt in your mixer, Vita-Mix or Kitchen Aid mixer. Gently blend the ingredients. Then, add butter while the mixer is still on. Next, add water and process until just mixed. The dough usually forms a ball (in my mixer) when it is ready. Refrigerate dough for 1 hour. Finally, roll out the dough between sheets of waxed paper or on a clean floured surface. Poke holes in the pie crust with a fork. Bake the shell for 15 minutes.
And now for the drum roll . . . .

Amazing Pumpkin Pie

1 sugar pie pumpkin
(Cut pumpkin in half, scoop out seeds, and lay in a 9x13 glass pan with 1 inch of water. Bake for 1 hour at 400 degrees Fahrenheit, scoop out flesh, and puree in Vita-Mix or blender)

2/3 cup cane sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

3 slightly beaten eggs
2/3 cup coconut milk
1/2 cup raw cream

Combine pumpkin, cane sugar, cinnamon, ginger and nutmeg. Add eggs. Beat lightly until everything is gently combined. Stir in the coconut milk and cream and mix well. Pour the pumpkin filling into the precooked pie crust.

To prevent over browning, cover the edge of the pie (not covering the top) with foil. Bake at 375 degrees for 25 minutes. Remove the foil and bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool. Refrigerate and enjoy with fresh whipped cream!


Sarah said...

sounds excellent!! I have a pumpkin on my co-op order this week... I will just have to try it out! (But honestly the making my own crust makes me nervous!) I think I'm better at the cooking type things than the baking type things... I'll let you know how it goes.