My Addiction to Pinterest
Subscribe! Connect!
With Thanksgiving right around the corner and autumn in full swing around these parts, it’s time to bring out the spices. There is something about walking into a house that has the aroma of warm baking spices filling every nook and cranny. Last year I made this for the first time. My first pumpkin pie with a brand new recipe and it turned out amazing! It did take some time, but it was so worth it.
Below you will find the recipe for the crust and the pie filling! This is a must to try! If you do, let me know how it turned out! I promise you won’t be disappointed. I use several different recipes for pie crust, but this is great for the pumpkin pie. All that yummy organic REAL butter makes this super flaky and it melts in your mouth.
Is this a super healthy treat. Um, probably not, but it I always use the absolute best ingredients I can possibly get my hands on. Raw, organic, unrefined – stuff like that. It is the season for wonderful baking adventures, so even if it’s not sugar free, it’s better than the alternative of buying one or making one with a premade crust and canned pumpkin filling! Fresh and from scratch is always better – in my opinion!
Flaky Pastry Crust
(this recipe will yield 3 crusts)
3 3/4 flour (I use whole wheat pastry, coconut flour or oat flour – all organic)
1 tbsp organic raw sugar
1 1/2 tsp kosher sea salt, with minerals intact
1/2 tsp aluminum free baking powder
1 3/4 cup cold REAL organic butter
2/3 cup ice cold filtered water
2 tbsp organic or home made sour cream
1 tsp vinegar
In a VERY large bowl, combine the flour, sugar, salt and baking powder. Blend well. With a pastry blender – or 2 butter knives, cut in the cold butter until you have chunks the size of peas. In a measuring glass, mix cold water, sour cream and vinegar together. Add liquid, all at once, to the flour mixture. Stir quickly to distribute the liquid BUT DO NOT over mix. The consistency of the dough at this point will be a tad crumbly. Allow the dough to rest in the fridge for 2 hours or overnight. When the dough is ready it will break and not stretch. Divide into three portions and shape into discs. For the ones you won’t be using right now, wrap in wax paper and store in an freezer safe zip lock bag and place in the freezer for up to one month or in the fridge for up to 3 days. If you do freeze it, thaw it in the fridge overnight – do not leave it out on the counter to thaw out.
When ready to use, roll out to around 12″ diameter so it will fit right in a 9″ pie dish. Transfer dough to the pie dish and trim the edge so it’s hanging over the edge by 1/2″. Fold over the edge and shape as desired. With a fork, prick the bottom and sides of the crust and place in the freezer for 10 minutes.
To “blind bake” the crust, place a piece of parchment paper in the pie dish, on top of the crust and fill with dry beans so it’s weighted down. Place pie crust on a cookie sheet and bake for 30 minutes at 350 degrees. After 30 minutes, remove the parchment paper and beans and bake for 5 more minutes. Remove from the oven and cool before placing any filling inside.
Spiced Pumpkin Pie
(this will fill 2 pie dishes – believe me you’ll be glad you have more than one)
TOPPING
1/2 cup REAL organic butter (1 stick), at room temperature
1 cup flour (I use whole wheat pastry, coconut flour, oat flour – all organic)
2/3 cup packed organic brown sugar
1 cup chopped pecans or walnuts (I use raw)
1 tsp cinnamon
1 tsp vanilla extract (I make my own)
FILLING
1 1/2 cups packed organic dark brown sugar
1 tsp kosher sea salt, with minerals intact
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground clove
1/2 tsp allspice
4 free range, pasture fed, organic eggs
2 free range, pasture fed, organic egg yolks
2 tsp finely grated orange rind
29 ounces pure pumpkin, pureed (I make mine from an actual organic pie pumpkin, if you are using canned, choose an organic pumpkin puree – not pie filling)
2 12oz cans organic evaporated milk
INSTRUCTIONS:
Preheat oven to 425 degrees.
Combine all the TOPPING ingredients in a medium size bowl and set aside.
Combine all the FILLING ingredients in a large bowl and whisk well. Pour this mixture into the cooled down pie crusts.
Bake pies for 15 minutes. Reduce the oven temp to 350 degrees and bake for an additional 30 minutes. Remove from the oven and sprinkle the topping on both pies. Return to the oven and bake for 15 minutes or until a knife inserted in the center of the pie comes out clean. If you find the edges begin to burn while finishing the bake time, place foil over the edges to during those last 15 minutes of baking.
And there you go! An absolutely UH-MAZING spiced pumpkin pie with a melt in your mouth, flaky butter crust! Enjoy!
Yummy!!
[...] Taste of AutumnSpiced Pumpkin Pie and Flaky Butter CrustScrump-DILLY-Umptious Cake PopsDark Chocolate Peanut Butter CupsThe World’s Best Sugar [...]