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.
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.
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!