At the start I want to be clear that I am not trying to promote anarchy. Traditionalists may feel uncomfortable but I am only offering an alternative. This pie received mixed reviews among family members. Some were enthusiastic, others... courteous. But everyone ate at least one piece. I would love to hear what you think.
1/2 cup whole wheat flour
3/4 cup white flour
1 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 cup shortening (or coconut oil)
4 to 6 tablespoons cold water
Mix dry ingredients in a mixing bowl. Cut in shortening with a pastry
blender until mixture resembles meal. Add 4 tablespoons of the water and stir
to moisten. Add remaining water, if needed, just until dough forms a ball. Roll out on a floured surface into an 12 inch circle. Fold in half and place in a 10 inch pie plate. Unfold and gently fit into place. Cut edge with a knife pulled along the outside of the pie plate rim. Crimp into a decorative edge. Heat oven to 425 degrees.
1 1/2 cups pumpkin (I used canned)
1 13.5 ounce can lite coconut milk (lower fat content)
1/4 cup fresh orange juice (or clementine)
1/2 teaspoon orange zest (or clementine)
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon grated ginger root
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup brown sugar
1/2 cup raw sugar
Place pumpkin in a mixing bowl. Crack eggs into bowl and beat into pumpkin until thoroughly combined. Stir in coconut milk and orange juice. Add zest, spices, salt and sugars. Mix well. Pour filling into crust and bake pie at 425 degrees for 12 minutes then reduce heat to 325 degrees and bake another 35 to 40 minutes. Filling should be set in the center. Remove from oven and allow to cool.
Hints: The whole wheat and ginger flavored crust works great in this pie (it was originally created for pear pie). Fresh pumpkin could be used but I would be sure it is not too wet. Roast instead of boil the pumpkin chunks and after mashing, it may need to be cooked on the stove top to remove excess moisture. Pre-baking the crust at 425 degrees for 7 or 8 minutes is an option if you like to have a crisper bottom crust (I prefer the crust and filling to meld together a bit so I don't pre-bake). Be sure to use foil and weights (beans work) to protect the crust from puffing up or browning too much if you choose this option. Whipped coconut cream is a good non-dairy option for topping the pie. (Chill a can of full fat coconut milk. Open it carefully and take just the top, fatty layer from the can. Place in a mixing bowl, add 1 tablespoon powdered sugar and whip until fluffy.)
The orange flavor was the most apparent non-traditional element and it was loved by some of the family. Others liked it but said they prefer the standard flavor without the citrus element. I think they are both good and would mix it up, sometimes making the traditional and sometimes the non-traditional.