Pumpkin Pie with Einkorn Crust
- Yield: Makes 8 Servings 1x
- 2 tsp. Pumpkin Pie Spice
- 2 Tbsp. Einkorn flour or unbleached white flour
- ½ cup organic sugar
- ½ cup organic brown sugar
- 15 ounces organic pumpkin puree
- 1 ¼ cup almond milk
- 1 whole egg, at room temperature
- 3 egg yolks, at room temperature
- 1 ½ cups Einkorn flour
- 8 Tbsp. cold butter
- ½ tsp. sea salt
- 1 Tbsp. sugar
- 4 Tbsp. ice cold water
To make the filling: In a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add your almond milk, pumpkin pie spice and and the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.
Prepare the pie crust by putting the 1 ½ cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)
After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method: First dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.
Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving.
- Serving Size: 8
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