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.