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Pumpkin Pie

Crust :
Use a nine-inch deep-dish frozen crust, or one made easily in the food processor in three minutes (if you don't have a processor, use a pastry blender or two forks). Divide the dough in half, pressing it into two thick circles. Wrap each circle in plastic wrap and freeze until pie day. (Defrost overnight in the refrigerator).

This recipe makes two nine-inch one-crust pies.

2 cups whole wheat pastry flour (sifted)
or 1 cup unbleached white flour plus 1
 cup whole wheat flour
 2/3 cup frozen margarine
 6 to 8 tablespoons ice water

Cut the margarine into 1/2-inch slices. Put in food processor with the flour, and pulse until the flour and margarine are pebble-sized. Continue to pulse and slowly add the water. The dough will form a ball when enough water has been added. Chill before rolling out on wax paper.

If you wish to use less fat, use 1/2 cupmar garine, although the crust won't be quite as tender. Also, you may want to use one cup of unbleached white flour instead of wholewheat pastry to produce a lighter textured crust.

Pie Filling
 Mix in a blender:
2 cups cooked, mashed pumpkin or
squash (canned/or fresh)
1/3 cup honey
1 tablespoon brown sugar
2 eggs
1 cup milk (3/4 cup if you're using fresh squash or pumpkin)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon mace (or nutmeg)

Pour into a 9-inch pie shell. Bake at 350°F. about one hour or until firm. If the crust begins to get too dark, cover the rim lightly with foil. Cool before slicing.

I like to use fresh butternut or buttercup squash if I don't have any fresh pumpkin. Puree in the blender before using. Canned pumpkin will produce a firmer pie.

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