Fresh Pumpkin Puree Pie with Indian Spices

Fresh Pumpkin Puree Pie with Indian Spices ~

~ adapted from FOOD52 ~

Go ahead– bake a pie, enjoy it.

Play in the flour.

(Flour art by my little girl.)

Leftover pie dough comes in handy to roll out for “cookies” after pie crust is plopped nicely into a pie plate, placed in the ‘frig while preparing the pumpkin pie filling.

For the pie crust recipe, my favorite is by Sono. I use it almost every time, no other–

Process together 2 1/4 cups all-purpose flour, 2 teaspoons sugar, 1 teaspoon coarse salt.

Cut 2 sticks unsalted cold butter into small pieces, process into flour combination until it resembles coarse crumbs. In a steady stream through the feed tube of the food processor, add 1/4 cup ice cold water– maybe just a little more if needed. The dough must be just right; not sticky, not too dry.

Divide dough into 2 parts, flatten into disks. Refrigerate for 1 hour.

For the pie filling– In a large bowl, whisk together–

2 cups fresh pumpkin puree

2/3 cups whole milk

2/3 cups whipping cream

1 cup packed dark brown sugar

4 large eggs

2 tablespoons apple juice (or cider)

1 1/2 teaspoons finely grated fresh ginger

1/4 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander