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Pumpkin Pie with Cinnamon Cream Topping
From Dorothy McNett's recipes at www.dorothymcnett.com. You do not need to add the hemp or sesame seeds to the crust. Just leave them out but use the same ingredients for the crust. Either way, this is a great single layer pie crust.
for the crust:
1 cup all purpose unbleached flour
1/3 cup hemp seeds, or sesame seeds (totally optional, but adds more texture and nutritional value)
1/2 teaspoon sea salt
pinch of fine freshly ground pepper
1/3 cup unsalted very cold butter
3-4 tablespoons very cold water
for the filling:
3/4 cup raw sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon real vanilla extract, or vanilla paste
1 (15 - 16 oz.) can pumpkin, or 2 cups fresh cooked pumpkin
1 1/2 cups half and half
1/2 - 3/4 cup heavy whipping cream
2 teaspoons raw sugar
1/2 - 3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla or vanilla bean paste
Preheat oven to 350 degrees. In processor with steel chopping blade in place, whirl flour, hemp seeds, salt and pepper. Add butter and pulse. Add water and process only until dough starts to form a ball. Let rest a few minutes. Roll out and fit into pie dish. Prick crust all over with a fork. Place a piece of parchment paper or waxed paper over crust and pile in some dried beans to cover. Or, use the pie weights. Bake at 350 degrees for 12 minutes, remove the paper and beans, and increase temperature to 425 degrees. Bake crust until it is just beginning to brown nicely, about 8-10 minutes. Set aside.
For the filling:
Whisk all together in glass or ceramic batter bowl. Cook in microwave 5 minutes. Whisk vigorously. Cook 1 more minute, whisk. Pour into baked pie shell. Cook in microwave 8 minutes more, or until center is set, but perhaps a little jiggly. Allow to cool, then chill several hours. When ready to serve, beat the cream with the sugar, cinnamon and nutmeg until fluffy, beating in the vanilla until whipped nicely, garnish each pie slice.
Recipe created 1995-01-01.
© 1996-2013 Dorothy McNett. All Rights Reserved.