Sprouted Oat Pumpkin Pie
allsprouts
dessert
Try this rustic pumpkin pie. We made it with our sprouted oat flour and filled it with a delicious, smooth pumpkin filling. Perfect for fall parties or to enjoy at your Thanksgiving dinner.
Ingredients
- 1 c sprouted oat flour
- 1 c organic all purpose flour
- pinch of salt
- 2 tbsp cold butter
- 2 tbsp lard, or you can use cold coconut oil as well
- ¾ c water
Pumpkin Pie Filling
- 1 ( 16 oz ) can pumpkin
- ¾ c sugar
- 1 -2 tsp cinnamon
- ¼ tsp ground cloves
- 2 eggs
- 1 ½ c evaporated milk
Directions
Make the pie dough first.
Mix together flours, salt, butter, lard ( or coconut oil) and ½ c water.
Mix the water gently into the dry mixture. Add more water, 1 tbsp at a time, if needed, until the dough sticks together but isn't so sticky you can't roll it out.
Dough should look like this.
Lightly flour the surface you will roll the dough on.
Roll the dough out, and place in a pie pan.
Cut and shape the edges of the pie. Preheat your oven to 425. Do not place the pie in the oven. Make the filling, then pour it onto the pie dough and bake.
Pumpkin Filling
Mix the pumpkin, eggs, sugar, cinnamon, and cloves in a large mixing bowl.
Stir in the evaporated milk.
Pour the mixture into pie crust.
Bake at 425 for 15 mins, then reduce the temperature to 350 and bake for 45- 50 minutes. You want the center to be firm. If you use a knife in the center, it should come out clean.
Let cool and top with whipped cream of your choice.
