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Who needs those silly scented electric plug-ins? The smell of pumpkin pie just out of the oven fills the whole house with a delicious, festive autumn scent. I made up this pumpkin pie recipe today, and thought I’d share it with you. Let me know in the comments if you try it, or if you give it your own twist!

Ingredients in the crust: 

  • 1 1/4 cup spelt flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 7 Tbsp cold unsalted butter, in Tbsp slices
  • 1 tsp white vinegar
  • 6 Tbsp cold water

Ingredients in the filling: 

  • 1 can of pureed pumpkin (15 oz.)
  • 1 can sweetened condensed milk (14 oz.)
  • 2 eggs
  • 1 tsp cinnamon
  • grated fresh ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • splash of vanilla extract

For the crust: Combine dry ingredients in a bowl, then use a biscuit cutter to work in the butter (unless you have a food processor and can pulse it together). Once combined,  add the vinegar and water, and mix with your hands to form and even sphere of dough. Put in plastic wrap and refrigerate about an hour.

For the filling: Combine the ingredients in a bowl, one at a time, each time blending with a whisk.

Preheat oven to 400 degrees. Once the crust has chilled, place it between to pieces of wax paper and roll out to a circle  large enough to fit into a 9″ pie pan. Place the crust in the pan. It should be hanging over the edge. Fold the rough edges back over the dough as pictured:

Fold over the crust all the way around, and fill it with the pumpkin mixture. Bake at 400 for 20 minutes. Reduce the oven temperature to 350 and bake for an additional 30-40 minutes, or until a knife inserted comes out clean. Let cool for at least an hour and serve with whipped cream, sprinkled cinnamon, and chopped nuts. Viola!