Happy Thanksgiving!!!
Pumpkin Pie with Buttered Sourdough Crust
Ingredients
Filling:
2 cups of pumpkin pulp puree from a sugar pumpkin
1 1/4 cup heavy cream
3/4 cup Rapadura...
2/3 cup organic maple syrup
1/2 teaspoon unrefined sea salt
3 eggs
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon of lemon zest
1 teaspoon whole wheat pastry flour
Crust:
1 1/2 cups sifted whole-grain flour
1/2 teaspoon unrefined sea salt
1/4 cup chilled butter (chopped into 1/4 inch cubes)
1/2 cup sourdough starter
1/8-1 1/2 cup cold, filtered water
Method:
1. Preheat oven to 350°F. Start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (or save seeds for other use). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. If you want the pulp to be extra smooth, put it through a food mill or chinois. Scrape pumpkin into a food processor; puree until smooth.
2. In a stand mixer, or by hand, stir salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth. If needed, add enough water just to the point it sticks together. You don't want it to be too sticky. Form the dough into a flattened ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
3. Measure 2 cups pumpkin puree. In a large bowl, mix together 2 cups pumpkin, Rapadura, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, cream, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell. Bake at 350° F for 1 hour, or until center is set.
Wishing you all a great holiday with your family and friends. Happy baking.
Pumpkin Pie with Buttered Sourdough Crust
Ingredients
Filling:
2 cups of pumpkin pulp puree from a sugar pumpkin
1 1/4 cup heavy cream
3/4 cup Rapadura...
2/3 cup organic maple syrup
1/2 teaspoon unrefined sea salt
3 eggs
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon of lemon zest
1 teaspoon whole wheat pastry flour
Crust:
1 1/2 cups sifted whole-grain flour
1/2 teaspoon unrefined sea salt
1/4 cup chilled butter (chopped into 1/4 inch cubes)
1/2 cup sourdough starter
1/8-1 1/2 cup cold, filtered water
Method:
1. Preheat oven to 350°F. Start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (or save seeds for other use). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. If you want the pulp to be extra smooth, put it through a food mill or chinois. Scrape pumpkin into a food processor; puree until smooth.
2. In a stand mixer, or by hand, stir salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth. If needed, add enough water just to the point it sticks together. You don't want it to be too sticky. Form the dough into a flattened ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
3. Measure 2 cups pumpkin puree. In a large bowl, mix together 2 cups pumpkin, Rapadura, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, cream, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell. Bake at 350° F for 1 hour, or until center is set.
Wishing you all a great holiday with your family and friends. Happy baking.
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