I made some minor tweaks to a classic pumpkin pie recipe. I wanted to lift it up and improve the flavor.
Adding spelt flour to the crust dough is a cool trick, because it brings a nice, nutlike, earthy taste and a soft, tender crumb.
Pumpkin puree on its own is pretty bland, but I combined it with heavy cream and sour cream for a filling that’s equally rich and tangy.
Here’s how you’ll make the pumpkin pie spelt flour crust:
You can do it with a food processor or by hand. These photos show how to make it by hand. (For food processor method, jump to the recipe below).
- Work the butter into the flour.
- Gather the dough into a ball.
- Let the dough rest in the fridge for 60 min.
- Roll the rested dough out.
- Fit it into the pie plate.
- Cut off the extra dough.
- Dough fitted and pressed into a pie plate. Freeze for 15 min.
- Line the plate with aluminum foil and pie weights.
- After 15 min, remove pie weights and pierce with a fork. Return to the oven for 6-8 min.
- Prepare the pumpkin pie filling.
- Add dry ingredients into liquid, mix.
- Pour the pumpkin pie filling into the par-baked spelt flour crust, and stick into the oven for about 65 min.
Look at this! Beautiful pumpkin pie with spelt flour crust straight from the oven.
You can make the pie one day before Thanksgiving. It will have time to rest and deepen its flavor.
How do you like your pumpkin pie? I love it very cold, straight from the fridge, topped with whipped cream. Try it!
Sweet tooth? Check out these recipes:
What’s your absolute favorite Thanksgiving dessert? Apple pie or pumpkin pie?
Tell me in the comments.Print
Sweet & tangy pumpkin filling in a nutlike, crumbly spelt flour crust. This pie is a Thanksgiving winner!
- Pie Crust:
- ¾ cup spelt flour, sifted
- ¾ cup unbleached all-purpose flour, sifted
- 1 tablespoon sugar
- ¼ teaspoon salt
- 10 tablespoons cold unsalted butter, cut into 1-inch cubes
- 3 tablespoons (or more) ice water
- Pie Filling:
- ½ cup sugar
- 4 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 3 eggs
- 1 15-ounce can pure pumpkin puree
- ¾ cup cold heavy whipping cream, plus extra for serving
- ½ cup sour cream
- Prepare the pie crust, using either a food processor or your fingertips.
- Food processor method: Place the flours, sugar, and salt in the bowl of a food processor fitted with an S-blade, and pulse a few times to mix. Add the butter, and pulse again until the mixture looks like coarse meal. Add the water, and continue to pulse until the dough gets moist. Using your fingers, see if the dough holds together easily. If it’s still too crumbly, add another tablespoon or two of water, but don’t let it become wet.
- Gather the dough into a ball and press down into a disk. Cover with plastic food wrap, and refrigerate for minimum 1 hour.
- Fingertip method: Place the flours, sugar, and salt in a large bowl, and mix with a wooden spoon. Add the butter, and using your fingertips, continually toss, press and lift the butter and flour until the mixture resembles coarse meal. Add the water, mix, and see if it comes together easily and you can form dough by pressing between your fingers. If it’s still too crumbly, add another tablespoon or two of water, but don’t let it become wet.
- Gather the dough into a ball and press down into a disk. Cover with plastic food wrap, and refrigerate for minimum 1 hour. (You can make the dough a day ahead.)
- Prepare the crust. Take the dough out of the refrigerator and let soften at room temperature. It will take about 20–30 minutes before you’ll be able to roll it out.
- On a lightly floured surface, roll the disk out with a rolling pin to a circle approximately 18 inches in diameter. (I like to roll from the center out to the sides, continually flipping the dough over, and lightly flouring both the dough and my rolling pin to prevent them from sticking too much. Rolling on a nonstick silicone baking mat makes the process much easier, and when you’re done, you can just flip the rolled-out dough over the pie dish and peel the mat off.)
- Transfer the dough to a 9-inch pie dish. Fit it in by lightly pressing to the bottom and the sides. Trim the dough overhang with scissors, and discard the trims. Press the dough edge firmly to the dish. Freeze the pie dish with the dough for 15 minutes.
- Preheat the oven to 350 degrees. Line the pie dish with aluminum foil or parchment paper, and fill with rice, beans, or pie weights. Bake the crust in the oven for 15 minutes. Remove from the oven, and carefully take out the foil and pie weights. (Do not consume the rice or beans if using—save for the next time you need pie weights.)
- Using a fork, pierce the bottom of the crust all over to prevent bubbles from forming during baking. Return to the oven and bake for 6–8 minutes, until set and dry. Remove from the oven.
- While the crust is baking, prepare the filling. In a small bowl, mix together the sugar, brown sugar, cornstarch, cinnamon, ginger, and allspice. In another bowl, lightly beat the eggs and whisk in the pumpkin, heavy whipping cream, and sour cream. Add the dry ingredients to the wet, and stir to combine.
- Pour the filling into the par-baked crust. Set on a rimmed baking sheet and carefully transfer to the oven. Bake until the filling is set and the crust is golden brown, about 65–75 minutes.
- Remove from the oven and let cool completely. Chill before serving. Serve with whipped cream if you like. Store the pie, covered, in the refrigerator, for up to 3 days.
Keywords: pumpkin pie