Fresh Pumpkin Pie

Autumn is upon us, and with the holidays swiftly approaching, our homes will once again be filled with the smells of cinnamon and nutmeg, cloves and pumpkin as we bake one of America's oldest traditions: The Pumpkin Pie.

This year, instead of buying a pre-made pie from the store, why not bake a fresh pie for the holidays entirely from scratch? All you need is a pie pumpkin, or a few pints of home-canned pumpkin from your own harvest, and a bit of love! (To learn how to prepare your own Pie Pumpkin for use in a pumpkin pie, see Organically, Me's The Pantry, follow the instructions for prepping the pumpkin, just use the pumpkin pulp immediately instead of preserving.)

CRUST:

1 Cup White Whole Wheat Flour

1/2 tsp sea salt

1/3 + 1 Tbsp Homemade/Organic Butter

2-3 Tbsp Cold Water

Mix flour and salt. Mix in butter (cold) by hand, sifting into the flour until flour resembles small pea-like texture. Add water, one tablespoon at a time, cutting with a knife into the flour. Roll and press into pie plate.

PUMPKIN PIE:

2 Cups Homemade Sieved Pumpkin**

3/4 Cup Raw Demerera Sugar

1/2 tsp Sea Salt

1 tsp Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Cloves

3 fresh, free range pastured eggs

1 1/2 Cups (12 oz) Fresh Organic Whole Milk 

Mix sugar, salt, spices, and eggs. Add Pumpkin and Milk. Pour into 9 inch pastry shell. Bake at 450° for 15 minutes. Reduce heat to 350° and bake additional 40-50 minutes until knife in center comes out clean. Cool for two hours: serve with homemade whipped cream.

**Fresh Pumpkin and Home-Canned pumpkin can sometimes be more watery than store canned pumpkin. If fresh pumpkin is too watery try draining the cooked pumpkin through a cheese cloth, or refrigerate a few hours to allow the excess water to separate from the pumpkin. You can also blend your pumpkin in a blender or a food processor if you do not have a sieve.