Fresh Pumpkin Pie

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* Exported from MasterCook *

 

Fresh Pumpkin Pie

 

Recipe By :Rebecca Wood, Veggie Life, Winter 2001-2002

Serving Size : 10 Preparation Time :0:00

Categories : Desserts/Pies & Tarts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium sugar pumpkin, halved, seeds removed

-----Crust-----

1 cup whole-wheat pastry flour

1/4 teaspoon sea salt

1/3 cup plus 1 tablespoon unsalted butter,

well-chilled, cut into 1/4 " cubes

2 tablespoons up to 4 tablespoons cold water

----Filling----

1 1/2 cups cream

1/2 cup raw sugar, preferably Rapadura, or 1/3 cup

honey

2 eggs, lightly beaten

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/8 teaspoon cloves

 

Preheat oven to 350 degrees. Place pumpkin in a baking dish, shell side up, and

bake for 1 hour, or until tender, exuding liquid, and shell starts to sag. When

cool enough to handle, scrape pulp from shell and mash with a fork, potato

masher, or in a blender. (You should have about 2 cups puree). Set aside.

 

In a mixing bowl combine flour and salt. Using fingertips, quickly rub butter

into flour, making a dry, crumbly mixture. Sprinkle with water and, using a

fork, rapidly stir dough until it gathers into clumps. If necessary, add

additional water to hold dough together. Gently press into a disk, cover

tightly, and chill for 15 minutes to 1 hour.

 

Preheat oven to 425 degrees. On a lightly floured surface, roll dough into a

14 " round. Loosen pastry, fold in half, lift, and unfold into a 10 " pie pan.

Press into place trimming off any excess, and crimping edges.

 

In a large mixing bowl, combine 2 cups pumpkin puree and remaining filling

ingredients, stirring to blend. Pour filling into crust. Bake 15 minutes,

reduce heat to 350 degrees, and bake an additional 45 minutes, or until a knife

inserted into the center comes out clean. Allow to cool before serving.

 

 

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Per Serving (excluding unknown items): 89 Calories; 9g Fat (89.1% calories from

fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 154mg

Sodium. Exchanges: 0 Grain(Starch); 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0