Pumpkin Pie

Roasted and mashed sweet potatoes are equally wonderful!

Crust:
100g white flour
50g whole wheat
30g sugar
35g butter, rubbed in

1 tbsp at a time of ice water until assembled

optional:

20-30g almond powder (more almond powder is always an option)

1/2 tsp each cinnamon, nutmeg, salt

1. Cut butter into 1/2 inch cubes and stick in the freezer for 10 minutes before starting

2.Stir together the flours, spices, salt, sugar, almond powder. Add the cold butter and rub in. This means wash your hands, dry them, and stick them in the dough. start

3. Use a fork to poke a few holes in the bottom of the crust so that it doesn't puff up while it bakes. For this recipe, a prebaked crust is good - so throw it in at 160ºC for 10 minutes before filling it for the final bake.

Filling:
~1.5 cups roasted and mashed pumpkin or sweet potato
2 tbsp apple sauce (you can substitue vegetable oil, or probably melted butter)

100g sugar total, 30g of which is best as vanilla sugar
1/2 tsp cinnamon
1/2 tsp nutmeg, freshly ground is yummy
3 egg yolks, 3 egg whites
1/2 c marscapone!!! (substitute with yogurt or buttermilk)

Preheat oven to 375ºF/190ºC

1.Whip together the filling in the following order, mixing well between each step: sweet potatoes, apple sauce/butter, cinnamon, nutmeg, sugar, egg yolks.

2.Sprinkle a pinch of salt over the egg whites in a huge bowl and beat them with a wire whip until they form "soft peaks."

The more you whip them, the more fluffy/airy your pie will be. I overdid it the last time I made the pie and while still pleasant, it lacked the dense consistency that I love about pumpkin pie. Here is a great "how to" video. You don't actually need to understand what he is saying, just watch his method!

3.Keep the whip on hand. Pour the batter into the egg whites, whip well, adding the coconut milk last. Pour into baked crust, pop in the oven for 35 minutes at 375ºF/190ºC