Fresh, fair-trade spices make all the difference! This recipe is a great twist on the traditional pumpkin pie that retains all of the classic taste you’d expect, with an amped up spice flavor.
Recipe by Peter Tiessen of Level Ground Trading.
1 1/3 cups all-purpose flour
1/2 cup cold butter
1/4 cup ice water
pinch of salt
2 cups pumpkin puree
1/2 cup cane sugar
3 large eggs
3/4 cups evaporated milk
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
pinch of salt
Mix the flour and salt together in a large bowl. Add the cold butter and cut it into the flour using either your fingertips or a pastry knife until it resembles a course mixture (about pea size). Add the ice water and gently combine until a dough forms. Be careful not to knead the dough too much as you do not want to develop the gluten. Cover with a towel and allow the dough to rest for at least 30 minutes in the refrigerator.
Preheat the oven to 400º F.
Remove the dough from the refrigerator and place on a lightly floured surface and roll out the dough to about 1/4 inch thickness. Line your pie pan with the dough and gently press it into place. Trim any excess from the edges and "dock" the pie shell.
For the filling, combine the pumpkin puree, sugar and eggs together. Whisk in the evaporated milk, spices and salt. Pour the mixture into the chilled pie shell.
Bake the pie for 10 minutes at 400º F, then reduce the oven temperature to 375º F and continue to bake for another 35-40 minutes. The pie should be "set" but still jiggle in the centre. Remove from the oven and allow to cool at room temperature or until service.
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