Pumpkin Pie

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Yields: 8 servings
Prep Time: 0 hours 40 mins
Cook Time: 2 hours 0 mins
Total Time: 3 hours 10 mins
1 1/2 c. organic flour
1/2 tsp. salt
1 tbsp. sugar
10 tbsp. cold, or even frozen, lard or butter
6 tbsp. ice water
2 c. cooked pumpkin (see recipe note below)
1/4 c. white sugar
1/4 c. brown sugar
1/4 c. maple syrup
dash of molasses (1 or 2 tablespoons)
2 eggs
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 c. cream
1/2 tsp. salt
  1. PIE SHELL: Put the flour, salt, and sugar in a bowl.
  2. Cut the lard or butter into small bits (if it's frozen, I use a cheese grater).
  3. With your fingers, smoosh and mix the fat and the flour until the mixture resembles a coarse "corn meal" mixture. Be gentle, relax, and enjoy the sensual pleasure of mixing the fat and flour!
  4. Add a few tablespoons of water and mix togehter gently until the dough sticks together.
  5. Wrap up the dough in wax paper or a plastic bag and put it in the fridge for a half hour.
  6. Flour your work surface and flour your rolling pin, too. Take the dough out and roll it until it's as thin or thick as you want it and the right size for your pie plate.
  7. Carefully lift the dough off the surface and put it into a pie plate, and press it gently into place.
  8. Crimp the edges.
  9. (Note: you can put the leftover dough into the oven on a cookie sheet with some salt, and bake it until crispy, and your whole family will come running to eat it...just make sure to wait until the pieces are a bit cool or there will be burnt tongues all over the house!)
  10. FILLING: Put all the ingredients into a bowl and mix together until you have a brownish gooey mess.
  11. Pour into the crust.
  12. Bake in the oven for about an hour: Start the oven at 425 degrees F, then after 15 minutes reduce it to 350F. If the crust starts to burn before the pie is done, cover it with tin foil.
  13. Test for doneness the way you do a cake--stick a knife in and if it comes out clean, it's done.
  14. Enjoy with ice cream and whipped cream!
PUMPKIN NOTE: If you are making the pumpkin from scratch, as I usually do, take a baking pumpkin and cut the top off and pull the seeds out. Bake it in an oven until it collapses (350 degrees F for about an hour). Peal off the skin, the rest is the good stuff. Put it into a blender to smooth it out. If you just mash it by hand, the filling will still taste good, but the texture will be stringy as opposed to smooth. Both methods are fine.

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