And with a special food restriction comes a genius idea! This is beautiful and delicious. It has a balanced fall flavor with the goodness of maple syrup. With the addition of this pie filling being nestled cozily in my mom's olive oil crust, Thanksgiving dessert, now, will not be a guilty pleasure but a welcomed finish to our meal.
Ingredients for the crust:
1 cup whole wheat pastry flour (or unbleached white flour)
1/2 tsp salt
1/4 cup of olive oil
2 TBSP cold water
Mix the flour, salt and olive oil until combined. Add one TBSP of water and combine. If dough is not coming together add the other TBSP. Roll out with a generous amount of flour, taking your time with this gentle crust. *whole wheat pastry flour can be found at the Corner Cupboard in Franklin or a at your local health foods store*
Ingredients for the pie:
2 cups of pumpkin
3 eggs
2/3 of a cup of pure maple syrup (or 3/4 cup of sugar)
1/2 tsp salt
1 1/2 TBSP pumpkin pie spice
2 cups of milk
1 TBSP of flour
Fill your pie pan and set aside
Mix all the ingredients in one bowl
Pour into the crust
Bake at 400 degrees for 1 hour. If the pie is getting too dark, turn down to 350 degrees. Pie will be firm to the touch when done
Whipped cream topped pictures to come!!!!!!!!!
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