Directions: |
Directions:1. Make the crust
In a food processor, pulse together the four, cinnamon and salt. Add the butter and pulse until small crumbs form, about 5 times. With the processor running, add the ice water. Stop the processor when the dough begins to form. Transfer the dough to a large sheet of plastic wrap and press into a ball so it holds together. Then flatten the dough into a 1 inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Remove the dough from the fridge and allow to come to room temperature 15 minutes, then unwrap and set on lightly floured surface. Use a rolling pin to roll the dough until it is about 2 inches wider than a 9" pie plate. Brush off excess flour from the dough before laying it into the plan and gently fitting it into the bottom and sides of the pan. Trim the edge of the dough so there is 1" overhang. Fold and crimp the edges of the dough and then prick the bottom of the dough about 5 times, freeze uncovered for 10 minutes.
3. Preheat oven 350º.
4. Fit a large piece of parchment paper into the pit shell and fill with pie weights or dried beans. Bake until the sides are set, 30 minutes. Remove the piecrusts carefully remove the parchment paper with the pie weights, then return to the oven and continue to bake until the crust is light golden brown, about 15 minutes more.
5. Meanwhile, make the filling. In a large bowl, whisk together the pumpkin, coconut milk, eggs, maple syrup, vanilla, nutmeg, cinnamon, orange zest and a pinch of salt. Pour this mixture into the piecrust and continue until the filling is set, about 1 hour 15 minutes.
6. Remove the pie from the oven and cool for at least 1 hour before slicing and serving. Store for up to 3 days covered in the fridge. |
This recipe for Pumpkin Pie is from