October is in full-swing and that means many of us are starting to think about cooking with pumpkin! I had my first Pumpkin Spice Latte of the season a couple weekends ago and now that the air is cooler and the leaves are starting to fall, I'm looking forward to the smell of baked goods coming from the kitchen and seeing adorable orange and white pumpkins available at every grocery store. I just love fall!
Today I'm sharing Tim and Shanna Mallon's recipe for homemade pumpkin pie and crust...yum! Tim and Shanna's blog Food Loves Writing is a great place to visit for delicious looking recipes made with whole foods. Head on over to have a peek. And don't miss their pumpkin pie recipe feature in the fall issue of Delighted (pages 66-69).
1 unbaked pie crust (see recipe below)
1 cup unrefined cane sugar (sucanat)
1 Tablespoon white spelt flour
2 cups pumpkin puree (usually about one whole pumpkin, roasted, scooped, and blended in a food processor)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
12 ounces organic heavy cream
Preheat oven to 450° F.
In a large bowl, beat two eggs lightly. Add the rest of the ingredients (sucanat, flour, pumpkin puree, salt, cinnamon, ginger, nutmeg, allspice, cream). Mix together well. Pour mixture into unbaked pie crust, leaving a little space at the top (I always have like 1/4 cup leftover, which I either bake in a tiny leftover pie crust or by itself in a small ramekin). Bake for 10 minutes at 450°; then lower the temperature to 350° F, and bake for 40 to 50 minutes more. The pie is done when a toothpick inserted in the center comes out clean.
INGREDIENTS - Pie Crust
1 cup white spelt flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, chopped into small pieces
1/4 cup cold water
DIRECTIONS - Pie Crust
Combine flour and salt in a large bowl. Cut in butter with a pastry cutter or a fork until the mixture looks like coarse crumbs. Stir in water. Using your clean hands, shape the dough into a ball. It can be refrigerated for a few hours or overnight, as long as you thaw it for about 20 minutes before using.
Roll out your dough onto floured parchment paper, making it larger than the pie pan you want to set it in. Using the parchment to help you move it, turn the crust onto the pie pan, pressing it down and up the sides. Makes one pie crust.
Photos and Recipe by Tim and Shanna Mallon of the blog Food Loves Writing.
Food Loves Writing is a literary food blog about food and about everything else from Tim and Shanna Mallon of Nashville. Having first met through the blog in 2010, the couple now shares stories about their life together, eating whole foods, in their first years together as husband and wife.