Saturday, November 25, 2017

Pumpkin Pie and Whole Wheat Press-In Crust

I am always adapting and tinkering with my favorite recipes. Here's the latest version of an old favorite. You can really taste the pumpkin because it is not overly sweet. We like to eat it for dinner.

Pumpkin Pie

Ingredients
1/4 cup granulated sugar
1/8 cup of dark molasses
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon Kosher salt (half if using regular salt)
1/2 teaspoon ground ginger (or 1 teaspoon finely grated ginger root)
2 large eggs
1 small can of pure pumpkin (15 oz.)
1 can of evaporated milk (12 fl. oz.)
1 home made nine inch unbaked whole wheat pie shell (4-cup volume)

Directions for making the pie:
Read below, prepare crust first!
Mix sugar, dark molasses, cinnamon, salt, ginger and eggs in large bowl. Whisk in pumpkin puree and evaporated milk. Pour into the (prebaked 5 minutes) crust.
Bake pie in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack.

Some bakers use sweetened condensed milk so I tried it but I discovered that it is cloyingly sweet and drowns out the pumpkin taste compared to a pie made with evaporated milk and 1/4 cup sugar. The evaporated milk pumpkin pie is much more like Indian Pudding and tastes like a food!

Pie Crust
(I pre-bake my crust at 350 for 5 minutes.)
1 cup of whole wheat flour
1/2 cup corn oil (add a tablespoon of cold water if needed).
3 tablespoons brown sugar (the sugar is the glue, holding the crust together)
1-2 teaspoons Kosher salt (less if using regular salt or white flour)
(if white sugar is what I have I add molasses to make brown sugar)


Mix flour and oil with fingers so it is pebbly then add a little bit more so it becomes like Play-Doh consistency. Press into pie pan with fingers. Prick dough with fork and make pressed fork pattern on edge. It is very sticky and hard to handle but hang in there, it will be delicious.