Pumpkin Pie

16 ingredients
5 steps

Ingredients

  • 2 cups flour
  • 7 3/8 tablespoons coconut oil plus extra to grease
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 egg yolk
  • 4 medium eggs
  • 2 tablespoons fruit vinegar
  • 1 pound pumpkin flesh skinless and seedless, chopped
  • 7 tablespoons double cream
  • 1/2 cup milk
  • 1 1/4 cups brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ginger
  • 1 pinch nutmeg
  • dill seeds to garnish

Directions

  1. 1
    Rub the flour and coconut oil together then mix in the salt and sugar. Add 1 egg and mix well then knead until smooth, gradually adding the vinegar and 3-4 tbsp cold water. Try not to let the dough warm up too much. Wrap the dough in plastic wrap and chill for 1 hour.
  2. 2
    Place the pumpkin and 1/2 cup water in a saucepan and bring to a boil. Remove 2 tbsp pumpkin after 5 mins of cooking and continue to cook the rest cook for a further 10 mins. Drain the excess liquid.
  3. 3
    Preheat the oven to 325°F. Mix the heavy cream, milk and brown sugar together then stir in the cinnamon, cloves, ginger, nutmeg and 3 eggs. Thoroughly mix in the stewed pumpkin.
  4. 4
    Grease a 10 inch round pie pan with coconut oil. Roll out the dough on a lightly floured work surface to make a circle large enough to fit in the pan, then lay it inside. Press down gently. Trim away any excess and use this to make pastry decorations for the top. Beat 1 egg yolk and brush over the pastry. Bake for 15-20 mins.
  5. 5
    Increase the oven temperature to 400°F. Pour the pumpkin mixture into the pastry and add the pumpkin pieces. Bake for 50 mins to 1 hour. Top with the pastry decorations and bake for 5-10 mins, depending on their size. Remove from the oven and garnish with pumpkin seeds and dill. Serve.

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