Everyone has their favorite Pumpkin Pie recipe, this is one that I particularly like, especially as it’s made with a KAMUT® crust. There’s something about the KAMUT® Wheat that makes the pastry really sweet and nutty.
PIE CRUST INGREDIENTS:–Makes a 9” pie crust:
10 oz KAMUT® Flour
5 oz Sweet Butter cut into ½ inch dice
¼ c Ice Water for mixing
Pinch of Salt
Grease and flour the pie dish. Heat oven to 400 degrees. Combine flour and salt and either work butter into flour by hand or pulse in a food processor until crumbly. Add water slowly and mix until the mixture comes together–do not make it “wet.” Shape the dough into a disk and roll out on a floured surface until 2-3” larger than the pie dish. Line the pie dish with the KAMUT® brand pastry and blind bake for 25-30 minutes until crust is brown–check to make sure crust is not browning too quickly. Remove from oven when golden brown and cool before adding filling.
1 Medium Sugar (approximately 2.5/3lbs)
Safflower oil, for oiling the pumpkin
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub safflower oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
PUMPKIN FILLING INGREDIENTS:
½ c Butter
½ c Light Brown Sugar
1 c Sugar
3 Eggs, Lightly Beaten
½ c Heavy Cream
2 tsp Vanilla
2 tsp Cinnamon
½ tsp Cloves
½ tsp Ginger
½ tsp Salt
Place the pumpkin pulp in a food processor fitted with a metal blade and pulse until smooth and fluffy. Add butter and pulse until mixed into the prepared pumpkin. Add sugar and brown sugar, pulsing until mixed. Slowly add eggs, pulsing as you pour them in. Add cinnamon, cloves, ginger and salt. Pour into pie shell and bake for 1 hour or until a tester inserted into pie comes out clean.