Recipe – Quicker than Quick Pumpkin Pie

Picture compliments of the Denver Post

Okay, here’s the deal. I love pumpkin for all of its sweet and spicy goodness. It is compatible with anything it seems and can be worked into most recipes. Most of us only think of pumpkin pie as a holiday only dish, but I think that it is suitable year round, especially served with whipped cream on a hot day! If you want to make this a healthy treat, don’t eat the crust … but then it wouldn’t be as wonderful.

To do it:

For the dough-

• 1 cup whole wheat pastry flour
• 6tbsp chilled butter
• a dash of sea salt
• 4-8tbsp ice water

Mix the flour and salt together, then cut the butter into the mix and slowly, tablespoon by tablespoon add the ice water until it forms a dough.

Make the dough into a ball, squish between 2 pieces of wax paper and then refrigerate for 30 minutes. I suggest putting the pie tin in the freezer at this point.

More after the jump …

For the filling-

• 1 can organic pumpkin puree
• 1 can nonfat evaporated milk
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg(or cloves)
• 2 eggs
• 3/4 cup sugar
• 1/4 tsp sea salt

Preheat the oven to 425.

In a small bowl mix the sugar, cinnamon, ginger, salt, and nutmeg together.

In a medium bowl, whip the eggs and stir in the pumpkin puree. Add the sugar mixture. Slowly stir in the evaporated milk.

Pour the mix into the pie crust. Bake for 15 minutes at 425 and turn down to 350 and bake for 30-50 more minutes(keep an eye on it or you will have burnt pie).

Chill for 2-3 hours and serve.