🍂 Pumpkin Pie Recipe

Ingredients:

• 2 cups light spelt flour
• ½ tsp baking powder
• ½ cup unrefined sugar
• 180–190 g (13 tbsp.) cold butter
• 3 egg yolks
• 1 tbsp sour cream

Directions:

Chop all ingredients together until they form coarse crumbles, then knead into a smooth dough ball.
Take a small portion of the dough aside for optional decorations—leaf or pumpkin-shaped cookies to place on top.
Chill in the refrigerator for 1 hour.
Remove, roll out, and transfer into a tart baking dish.
Trim or shape the edges; brush with an egg wash.
Line with parchment and pie weights and par-bake at 375°F (190°C) for 20 minutes.
If you don’t have pie weights, poke the bottom with a fork to prevent bubbling.

Pumpkin Filling

Ingredients:

• 425 g (15 oz / 1 can) pumpkin purée
• ¼ cup milk
• 1 cup heavy cream
• 3 eggs
• 1 cup unrefined sugar
• 1 tbsp tapioca or potato starch
• ½ tsp salt
• 1½ tsp ground Ceylon cinnamon
• ½ tsp galangal
• ½ tsp bertram
• ¼ tsp nutmeg
• ¼ tsp cloves

Directions:

Whisk all ingredients together until smooth.
Pour into the par-baked crust.
Bake at 375°F (190°C) for 55–60 minutes, until the center is almost set.
Chill for at least 3 hours, or ideally overnight, before serving.

For video instructions go to Hildegard's Way YouTube Channel