Janey's Pumpkin Pie

Janey's Pumpkin Pie 

Pie Crust:

2 c flour
1 tsp fine real salt or sea salt
2/3 c real butter, or coconut oil (Note for taller, flakier crust use Lard)
1/3 c cold water
Pulse butter (cut into cubes) and salt and flour in food processor until crumbly.









Add water and pulse until ball forms.Or in a bowl, add cut butter and flour and salt, and use pastry cutter to mix- mixing until crumbles begin and then add water to ball.

Lay out on a flat surface, cut ball in half (makes 2 crusts) roll out flat to fit 9" pie plate, pinch edges of crust. let rest 15 min before baking.

Filling:

1 can Pumpkin Puree (15 oz)
1 can Coconut milk (13.5 oz)
2 egg yolks
1 egg
3 tbsp honey (or sugar)(Note: for sweeter pie increase to 1/4 c, I prefer to taste stronger pumpkin.)
4 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp. ground ginger, 1 tsp nutmeg)
1/2 tsp fine sea salt (or real salt)

Preheat oven to 425 degrees F.
Blend with whisk pumpkin puree and eggs until smooth. Add spices, salt and honey and the coconut milk. Whisk together until creamy smooth.

Pour into pie crust filled pan (9"). Tap to release air bubbles. (Foil around the edges if you do not want dark brown - I forgot this! But I'm reminding you! ;P!  )
Bake 15 minutes. @ 425 F. Then Turn down oven to 350 degrees F and bake remaining time until set- about 40 min. Butter knife inserted toward crust edge should come out clean.

Let cool completely. Serve with Whipped cream and enjoy! 

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