Pumpkin Pie

Tatiana’s Pilates in Carpinteria, CA.
Lotus Newsletter, Mar 2011, Issue # 25

Pumpkin Pie
• The pulp of 1 sugar pumpkin (about 2 lbs.)
• 1 tsp. freshly grated ginger
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 12 oz. whole raw milk
• 3 pasture-fed organic eggs
• 1 tsp. vanilla extract
• 1/2 cup organic maple syrup
• 1/2 cup unrefined cane sugar (sucanat, rapadura)
• 1/4 tsp. sea salt
• 1 twelve inch pie crust (find recipe below)
• Some whipped cream and cashew nuts or toasted pumpkin seeds to toss on top of the pie

To prepare pumpkin filling:
1. Put the puree you have left after juicing into the pot and cook over medium heat for 5 minutes.
2. Add ginger, cinnamon and nutmeg, and cook for two more minutes. Whisk in the milk, eggs, vanilla extract, sugar and maple syrup.
3. Pour the filling into prepared pie crust, set on a baking sheet and bake in a preheated 400 degree F oven for 15 minutes. Reduce heat to 300 degree F and bake for 30 to 35 minutes more.
4. Remove dish to a wire rack and cool at least for an hour before serving. Dust some powdered sugar and toss some cashew nuts or toasted pumpkin seeds on top of the pie.

For the Crust (Makes one 12″ pie crust)
• 1 1/2 cups all-purpose flour
• 4 tbsp. cold unsalted butter
• 1 tbsp. brown sugar
• 1/4 tsp. sea salt
• 4 to 6 tbsp. ice cold water

• Combine flour, butter, sugar and sea salt in a food processor, pulse to mix.
• Slowly add the water one tablespoon at a time, until mixture begins to clump together.
• Remove the dough onto a floured surface and shape it into a round disc.
• Wrap in plastic wrap and refrigerate until ready to use, for at least an hour.
• When ready to use, remove from refrigerator and let stand at room temperature for at least 5 minutes.
• On a well-floured surface, roll into a 12 inch disc and place in pie dish which had been sprayed with cooking spray.
• Return to refrigerator until you are ready to add the filling.
• Just before adding the pumpkin filling, line with foil and fill with some form of baking weights placed in parchment paper (I use a metal bowl to help with the shape).
• Bake in a 400 degree F oven for 15 minutes. Remove the weights and foil and bake for 5 more minutes.
• Serve cool with some whipped cream and toasted pumpkin seeds or cashew nuts and enjoy!

* Most pumpkins in the store are meant for jack-o-lanterns, not eating. For cooking use an organically grown sugar pumpkin or a Japanese Kabocha pumpkin. We bought ours in our local Farmers Market.

*Gift certificates available!

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Carpinteria, CA 93013 • 805.284.2840 • info@tatianaspilates.com

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