I hope everyone had a lovely holiday, the beginning of a long, festive & filling season. This pie was a big hit at our house, so I wanted to share it with you.
maple pumpkin pie with a whole wheat walnut crust
1 cup whole wheat flour
4 Tbsp sweet cream butter
1/4 cup toasted walnuts, ground fine
2 eggs, lightly beaten
1/2 tsp salt
1 1/2 cups fresh pumpkin, or 1 15 oz. can or jar of pumpkin
1/2 cup maple syrup
2 large eggs, lightly beaten
1 Tbsp freshly grated ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground clove
1/2 tsp salt
1 cup whole milk
prepare the crust
cut the butter into the flour with a pastry cutter until the mixture looks like fine breadcrumbs. Stir in the ground walnuts. Add the egg & mix until it becomes a dough. Wrap in plastic wrap & refrigerate for at least one hour.
When dough has chilled, roll out on a lightly floured surface & use it to line a 9-inch glass pie plate. Prick the pastry & bake it for 10 minutes in a 400ºF oven. Remove & let cool. Turn the oven up to 425º.
prepare the custard
beat together the pumpkin, maple syrup, eggs, fresh ginger & spices until well combined. Mix in the milk.
assemble the pie
pour the pumpkin mixture into the pre-baked pie shell. Bake at 425º for 10 minutes, then turn down the heat to 350º & bake for 30 more minutes until a knife inserted into the center of the pie comes out clean.
Cool on a wire rack. Wonderful alone, or serve with fresh whipped cream or a really nice vanilla ice cream. Walpole Creamery Sweet Cream ice cream is divine.