Pumpkin Pie

                          Pumpkin Pie                  

Crust: (no shortening)

  • 1/3 c. whole wheat or unbleached flour
  • 1 c. unbleached flour
  • pinch of salt
  • 1/3 c. oil
  • 3 T. milk

Mix flours and salt together.  Mix the milk and oil in a separate bowl with a fork until the milk is suspended in the oil.  Add oil mixture to flour mixture and mix with a fork only until mixed.  Roll out between wax paper.  Roll the dough out within 15 minutes.

Tips:

  • The less the dough is mixed the better.
  • Don’t make more than a triple batch at one time.
  • The better quality the oil the better it tastes.  Try Expeller Pressed.

Pie Filling

Put ingredients in a blender in the order listed.

  • 2 eggs
  • ¾ c. sugar
  • 1 c. pumpkin (fresh cooked or frozen pumpkin tastes better)
  • 1 T. cornstarch
  • 1 ½ c. evaporated milk
  • ½ t. salt
  • ½ t. ginger
  • 1 t. cinnamon
  • 1 T. oil

Blend then pour gently into an unbaked pie shell.

Bake at 350 for about 50 minutes.

Whipped Cream

Whip 1 c. of whipping cream until it starts to be whipped.

  • Add 1 T. instant vanilla pudding
  • 3 T. powdered sugar or to taste.
  • ½ t. vanilla

Whip to mix.

This is a stable whipped cream that can be used as a frosting or topping and won’t separate.

 

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