Scrumptious Pumpkin Pie with Einkorn Crust

 

This recipe is so good and so healthy IMO you could eat it anytime of day or night. And believe me I have! I have no qualms about eating a slice of two of this pie at 2am and I think you might agree.

 

Einkorn Crust

1 ⅓ cup all purpose einkorn flour

¼  tsp Himalayan salt

6 tablespoons very cold Kerrygold Salted butter (Leaf lard will also work for my Paleo peeps)

A few tablespoons very very cold water

 

In your food processor add flour salt and butter. Pulse until you get a sandy texture add in the water and blend until a dough forms about a minute or two. You use very little water so absolutely no more than ¼ cup. Probably 3 tbsp should do.

 

Note* I have a Ninja blender with food processor attachment, I use the plastic blade for this and mix my dough on the dough setting.

 

When the crust dough is done roll it out into a circle on a floured board. Lay it over a buttered glass pyrex pie dish (9.5in). Then just press the dough into the dish gently.

 

Filling

2 whole eggs and 1 yolk, beaten.

1 can Libby’s pumpkin (other brands have not produced as consistent of results as Libby’s for me)

½ to ¾ cup organic sugar (I use ¾ and it’s pretty sweet)

1 cup of the thick portion of Thai Kitchen full fat coconut milk. You can refrigerate the can to get it to separate

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg (I grind mine fresh using a micro grater)

½ tsp Himalayan salt

 

Beat the eggs, then add all other ingredients and mix until smooth. Pour into unbaked pie crust.

 

Place the pie into a 425 degree oven for 15 minutes then reduce the temperature to 350 and continue baking for 1 hour. A toothpick should come out clean on the edges and mostly clean in the center of the pie. Allow to cool completely before cutting. I like to refrigerate the pie for about three hours before eating.

*I am going to make another pie this weekend so stay tuned for photos!

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