Pumpkin Pie

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 325u00b0F. 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 400u00b0F. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.