Pumpkin Pie With Fresh Milled Flour Crust
This Pumpkin Pie With Fresh Milled Flour Crust recipe is bursting with spices and flavor. The filling is thick yet smooth and baked in a flaky freshly milled pie crust. Pumpkin Pie is always a prize winning dessert for Thanksgiving. But it’s so delicious, you can enjoy it any time of the year in our opinion. Who says we can only have Pumpkin Pie at Thanksgiving?
Pumpkin Pie With Fresh Milled Flour Crust
This Pumpkin Pie recipe is bursting with spices and flavor. The filling is thick yet smooth and baked in a flaky freshly milled pie crust.
Ingredients
CRUST
- 1 1/4 Cups, Freshly Milled Soft White Wheat (mill 145 grams of soft white berries)
- 1/2 tsp. Salt
- 1 Tbsp. White Sugar
- 1/2 Cup Cold Butter, Cubed
- 1/4 Cup Cold Water
- 1 tsp. Apple Cider Vinegar
FILLING
- 1) 15 oz. Canned Pumpkin
- 3/4 Cup Real Maple Syrup
- 2 Eggs
- 3/4 Cup Half & Half
- 1 tsp. Real Vanilla Extract
- 1 Tbsp. Tapioca Starch, Arrowroot or Cornstarch
- 1/2 tsp. Salt
- 1 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Ginger
- 1/2 tsp. Nutmeg
- 1/8 tsp. Ground Cloves
Instructions
Prepare the Crust-
Mill soft white wheat berries and chill water:
In a bowl, weigh out 145 grams soft white wheat berries. Chill flour in freezer for at least 1/2 hour before preparing crust. Fresh milled flour comes out very warm and will cause the butter to melt. To ensure a flaky crust, chill flour before mixing together remaining crust ingredients.
Also during this time it is a good idea to refrigerate 1/4 cup water with 1 tsp Apple Cider Vinegar. We will use this in the recipe later.
Mix the dry ingredients:
Once flour has chilled, it's time to prepare the crust. In a large mixing bowl add 1 1/4 Cups fresh milled flour. Stir into the flour 1/2 tsp. salt, 1 Tbsp. white sugar and mix well to blend.
Cut in the butter:
Add 1/2 cup cold, cubed butter and cut into the flour mixture using a pastry cutter until it looks like course crumbs or small peas.
Add the liquid:
While the butter is still cold, quickly add 1/4 cup cold water and 1 tsp. apple cider vinegar mixture and combine using your hands until the dough begins to form moist clumps. Be careful not to overmix during this process, you don't want to over work it and cause the butter to melt. Combine just until ingredients come together.
Form into a dough ball:
Using your hands, quickly pack the dough into a ball.
Wrap and chill the dough:
Wrap the dough tightly in plastic wrap and refrigerate for 2 hours.
Prepare the Filling
Preheat oven to 425 degrees.
Remove chilled pie crust from the refrigerator and let rest at room temperature for 5 minutes while you mix filling.
In a large mixing bowl, whisk eggs and then whisk in pumpkin and maple syrup until smooth. Whisk in the half & half a little at a time and then add the vanilla, tapioca starch, salt, cinnamon, ginger, nutmeg and clove. Whisk vigorously until everything is well combined. Set mixture aside.
Roll out the pie crust
On a floured surface, roll pie crust into a 9 inch circle.
Place the pie crust into a 9 inch deep dish pie pan and then cut and flute the edges. Let pie crust chill in refrigerator 10 minutes before filling and baking. This ensures the flakiest crust!
Pour Pumpkin Pie filling into unbaked pie crust.
Bake on 425 degrees for 15 minutes then reduce heat to 350 degrees and bake an additional 50-60 minutes or until center is has a firm sponge
Notes
The BEST pumpkin pie with fresh milled flour crust!
Pumpkin Pie season is my most favorite time of the year! It just doesn’t get any better than that dreamy smooth pumpkin filling loaded with spices and served cold. Oh! And lots of whipped cream on top. Let’s not forget the crust either! The crust is everything. The crust makes it or breaks it and this fresh milled pie crust does not disappoint! It’s rich, buttery, and flaky.
We love pumpkin pie so much around here that it has even been requested as a June birthday dessert. Yes, we eat pumpkin pie all year around because we love it that much!
How do we make the best Pumpkin Pie with Fresh Milled Flour Crust?
Pumpkin Pie Filling: It’s a simple filling that can be made using canned or fresh pumpkin. We choose to sweeten it with maple syrup because it adds so much depth of flavor to the pumpkin filling. And finally we load it with spices like cinnamon, nutmeg, ginger, and clove- the perfect combination!
Freshly Milled Flour Pie Crust: What is the secret to the flakiest pie crust?! CHILL the flour first! This is a crucial step to ensure the butter does not melt as you mix together the crust ingredients. This crust is flaky and buttery. The fresh milled flour gives a rich and nutty flavor that combines perfectly with the spiced pumpkin filling.
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Ingredients needed to make the Pumpkin Pie With Fresh Milled Flour Crust
- One Fresh Milled Pie Crust
- Pumpkin (canned or fresh)
- Maple Syrup (the BEST sweetener for pumpkin pie adding rich maple flavor!)
- Eggs
- Half & Half
- Real Vanilla Extract
- Tapioca (you can use arrowroot or cornstarch as well!)
- Salt
- Spices (Cinnamon, Nutmeg, Ginger, Clove)
- Homemade Whipped Cream (optional yet highly recommended)
Step-by-Step Instructions To Make Pumpkin Pie With Fresh Milled Crust:
Prepare the crust
Mix the dry ingredients: In a large mixing bowl add chilled1 1/4 Cups fresh milled flour. (make sure flour is chilled!) Stir into the flour 1/2 tsp. salt, 1 Tbsp. white sugar and mix well to blend.
Cut in the butter: Add 1/2 cup cold cubed butter and cut into the flour mixture using a pastry blender until it looks like course crumbs or small peas.
Add the liquid: While the butter is still cold add 1/4 cup cold water and 1 tsp. apple cider vinegar and combine using your hands until the dough begins to form moist clumps. Be careful not to overmix during this process, you don’t want to over work it and cause the butter to melt.
Form dough into ball: Using your hands, quickly pack the dough into a ball. Wrap dough tightly in plastic wrap and refrigerate dough for 2 hours.
Roll out the crust
Once dough has chilled, remove the pie crust from the refrigerator and let rest for 5 minutes. Remove the wrapping and roll into a 9 inch circle. Place the pie crust into a 9 inch deep dish pie pan then cut and flute the edges. Let pie crust chill in refrigerator 10 minutes before filling and baking.
Make the filling
In a large mixing bowl, whisk together the pumpkin, maple syrup and eggs until smooth. Carefully add the half & half a little at a time then add the vanilla, tapioca starch, salt, cinnamon, ginger, nutmeg and clove. Whisk vigorously until everything is well combined.
Bake the pumpkin pie
Pour pumpkin pie filling into unbaked pie crust.
Bake on 425 degrees for 15 minutes then reduce heat to 350 degrees and bake an additional 50-60 minutes or until the center has a firm sponge.
Pumpkin Pie with Fresh Milled Flour is best served cold!
Cool the Pumpkin Pie completely then serve topped with homemade whipped topping or a scoop of your favorite ice cream. Enjoy!
