Our Pumpkin Pie

Melanie Clair

Melanie & Amar Clair's recipe - adapted from GeniusKitchen. Krusteaz crust below.

subheading: FILLING:

488g canned pumpkin

1 cup unsweetened almond milk

100g sugar

40g cornstarch

10g (unsulphered) molasses

1 teaspoon ground cinnamon

1 ⁄2 teaspoon salt

1 ⁄2 teaspoon ground ginger

1 ⁄4 teaspoon nutmeg

1 teaspoon vanilla extract

¼ tsp. divided in thirds: cinnamon, ginger, nutmeg (or a couple light dashes pumpkin pie spice)

subheading: Krusteaz pie mix:

1 ⅛ to 1 ¼ cup mix

4 tbsp water

sprinkle of flour to get consistency right

420 degrees for 75 minutes

subheading: CRUST:

1 ⁄2 cup unbleached flour

7 tablespoons whole wheat flour, plus more for rolling

1 ⁄2 teaspoon salt

1 ⁄2 teaspoon sugar or 1⁄2 teaspoon granulated cane syrup

1 ⁄2 teaspoon baking powder

3 tablespoons canola oil

3 tablespoons soymilk

1 ⁄2 teaspoon lemon juice

3 to 4 tablespoons water

To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.

In a small bowl, mix oil and soy milk mixture.

Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.

If it is too dry, add some water, a little at a time, until dough is moist enough to roll.

(If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.

Line a 9-inch pie pan with the dough.

Flute or crimp the edges with your fingers or a fork.

Cover with plastic and refrigerate until ready to use.

Pre-heat oven to 425°F.

To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.

Pour into prepared crust and smooth top.

Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 70 minutes.

By Melanie & Amar Clair

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