/ Holiday and Party, Pumpkin Spice / By

Pumpkin Pie 

Makes 1 Pie

Filling

½ cup sugar

½ cup brown sugar

1 T flour

½ tsp salt

1 T Spiva Cooking Pumpkin Spice blend

3 eggs, beaten

1 can organic solid pack pumpkin puree

1 cup organic heavy cream

¼ cup whole milk

  1. Whisk the sugars, flour, salt, and pumpkin spice together.
  2.  Whisk in the eggs, pumpkin puree, heavy cream, and milk. 
  3. Let sit overnight in the fridge if possible to allow the flavors to develop.

Crust

1 ½ cups unbleached all purpose flour

½ tsp salt

4 T Spectrum Organics palm oil shortening 

5 T organic unsalted butter, diced and chilled

3 T ice water

  1. Whisk the flour and salt together, then add in the shortening. Mix with your hands until the mixture is crumbly. 
  2. Add the butter chunks and work them into the dry mixture with your fingers until there are bean to pea-sized lumps.
  3.  Add the water, starting with 2 T and mix until the dough is holding together, adding more water in teaspoon increments if necessary. Be careful not to overmix. 
  4. Wrap the dough in plastic and allow to chill for at least an hour.

Assembly

  1. Preheat the oven to 425 degrees F. 
  2. Roll out the dough on a lightly floured surface until large enough to fill a pie dish.
  3.  Roll the dough up on the rolling pin to transfer to the pie dish. Press the dough into the corners of the dish and crimp them with your fingers or a fork in a decorative way.
  4. Prick the surface of the dough with a fork.
  5. Lay a round piece of parchment paper over the dough and fill it with dried beans or pie weights. 
  6. Bake the dough for 20 minutes, then remove from the oven. Carefully remove parchment paper with beans and return the crust to the oven for another 7 minutes, or until just starting to brown. 
  7. Pour the premade filling into the par baked, warm pie crust. Place on a sheet pan.
  8. Lower the oven temperature to 400 degrees F and bake the pie for 40-50 minutes. The filling should be solid but should still have a jiggly movement when you gently shake the pie pan. Halfway through baking, if necessary, you  may need to place foil strips on top of the crust if it is beginning to get dark brown.
  9. Allow the pie to cool at room temperature for at least 2 hours. 
  10. You may serve it at room temperature or cold. Store leftovers in the fridge.  
  11. Serve the pie with 1 ½ cups freshly whipped cream mixed with ⅓ cup pure maple syrup.