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Perfect Pumpkin Pie
This recipe is the definition of easy as pie. The secret is simple: use roasted sugar pumpkin and a half whole wheat. Most pumpkin pie recipes call for evaporated milk, but this isn’t necessary. If you like you can roast your pumpkin and prepare your pie dough a day ahead.
- Total Time: 0 hours
- Yield: 1 pie 1x
Ingredients
Units
Scale
Pie Dough
This recipe makes enough dough for two pie shells or one pie shell and one top crust.
- 1 cup whole wheat flour
- 1/2 cup white bread flour
- 1/4 tsp salt
- 5 oz butter
- 1/8 cup water (as needed)
Pie Filling
- 2 cups roasted sugar pumpkin
- 3/4 cup brown sugar
- 4 large eggs
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp nutmeg
Instructions
Dough
- measure and mix the flour and salt together.
- Cut cold butter into thin slices and add to the flour mixture.
- Mix in a food processor or work the butter into the flour, wither with your fingertips, potato masher, or pastry cutter.
- Once the butter is mostly worked in, add just enough water to bring together into a dough.
- Knead dough just long enough to incorporate most of the flour.
- Portion dough into two 7-8 oz pieces and shape into discs 6-inches round and 1/2-inches thick.
- Wrap in plastic wrap and place in refrigerator to rest for at least 1 hour.
- Roll into a sheet 1/8-inch thick and 1-2 inches wider than your pan.
- Line your pie pan, pinching the edges as you like.
- Rest shell in the fridge of 30-60 minutes before filling.
- bake at 350° for 40-50 minutes until filling is set and crust is nicely browned.
Filling
- Press roasted pumpkin flesh through a sieve or blend in a food processor until smooth.
- Add remaining ingredients in a large mixing bowl and combine thoroughly.
- Pour the filling into the pie shell and you’re ready for the oven!
- Prep Time: 40 minutes
- Cook Time: 40-50 minutes