Ingredients
Crust
- 1 cup spelt flour plus more for rolling the dough
- 1/3 cup raw, unsalted pumpkin seeds hulled
- 1 tablespoon maple syrup or agave nectar
- 1/4 teaspoon sea salt
- 4 tablespoon cold unsalted butter cut into bits
- 1 teaspoon apple cider vinegar
- 2 tablespoon cold water
Filling
- 2 farm fresh eggs
- 16 ounces baked, or steamed pumpkin pureed until smooth fresh
- 1 cup milk or almond or rice milk
- 1/2 cup maple syrup or agave nectar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Servings:
Units:
Instructions
Crust
- Put the flour, pumpkin seeds, and salt into a food processor with fitted metal blade. Process until pumpkin seeds are finely ground.
- Add the butter and pulse until mixture resembles coarse meal.
- Add maple syrup, vinegar and cold water and pulse until mixture clumps.
- Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
- Preheat oven to 400 degrees.
- On lightly floured board, roll dough into a 12 inch circle and transfer to a 10 inch pie plate pressing itno bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10-12 minutes. Remove from oven and let cool. Lift parchment or foil and weighs and remove them from baked shell. Set aside.
- Reduce oven temperature to 350 degrees.
Filling
- In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
- Whisk until smooth.
- Pour into baked pie shell.
- Bake until filling doesn't jiggle. About 35-45 minutes. Set pie on rack
- Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.
Recipe Notes
*Variation on Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds
*Variation for Filling: Use canned pumpkin
Compliments of Amie Guyette Hall
