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1
For the crust:
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2
Stir whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl.
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3
Melt butter in a small saucepan over low heat.
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4
Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 3 minutes, it depends on how your stove's temperature.
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5
Then pour into a small bowl and let it cool.
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6
Stir in oil.
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7
Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly.
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8
Gradually stir in enough ice water, the dough can hold together.
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9
Then press the dough into a flattened disk.
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10
Place two overlapping lengths of plastic wrap on a work surface.
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11
Set the dough in the center and cover with two more sheets of plastic wrap.
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12
Roll the dough into a 13-inch circle.
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13
Remove the top sheets and invert the dough into a 9-inch deep pie pan.
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14
Remove the remaining wrap.
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15
Fold the edges under at the rim and crimp.
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16
Cover loosely with plastic wrap and refrigerate while you prepare the filling.
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17
For the filling:
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18
Position rack in lower third of oven, preheat to 350F.
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19
Lightly whisk eggs in a medium bowl.
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20
Add pumpkin, evaporated milk, molasses and rum.
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21
Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl.
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22
Rub through a sieve into the pumpkin mixture and whisk until incorporated.
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23
Pour the filling into the prepared crust.
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24
Bake the pie until the filling has set and a skewer inserted in the center comes out clean, about 50 minutes, cover the edges with foil if they are browning too quickly.
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25
Cool on a wire rack.
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26
Serve warm or room temperature.
