Thursday, October 6, 2011

Pumpkin Pie with a Wheat Crust


I've tried a variety of pumpkin pie recipes and the one I always return to is the one on the back of the can of Libby's pumpkin.  The only modification I make is that I use less of the evaporated milk.  Otherwise, I think it's pretty perfect as it is.

A homemade crust is nice, and this one is simple and quick.  No chilling, no cutting butter into tiny bits and freezing it, in fact--no butter at all!  The recipe makes enough for a one-crust pie.  Enjoy!


Pumpkin Pie with a Wheat Crust
Adapted from Libby's and Clean Eating magazine
Serves 8

For the crust:
3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp sugar
1/4 tsp salt
scant 1/2 tsp baking powder
generous 1/3 cup milk
1 egg yolk
1 Tblsp safflower oil
1 Tblsp cider vinegar

For the pie filling:
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk (use only 10 oz)


To make the crust, combine the flours, sugar, salt and baking powder in the bowl of a food processor .  Pulse several times to mix thoroughly.

In a measuring cup with a spout whisk together the milk, yolk, oil and vinegar.  With the processor running, slowly pour in the liquid mixture through the food chute.  Process just enough to combine ingredients.  The mixture will appear crumbly and moist.  It should stick together when you pinch it with your fingers.  If it is too dry, add milk by teaspoonfuls and pulse again between additions.

Dump the dough onto a floured surface.  Form a mound and pat it down into a round disc.  Roll it out with a rolling pin until 12" in diameter.  Transfer to a 9" pie dish by draping the dough over the rolling pin.  Crimp the edges of the dough and poke holes all over with a fork.

Preheat oven to 425 degrees.

To make the filling mix sugar, salt, cinnamon, ginger and cloves in a small bowl.   Beat eggs in a large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk (I leave about 2 oz in the can).

Pour into the prepared crust.  Bake for 15 minutes.  Reduce heat to 350 degrees, bake for 35-40 minutes or until a knife inserted in the center comes out clean.  Cool on wire rack for 2 hours.  Serve with whipped cream or vanilla ice cream.

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