Prep time: 15 minutes
Total time: 1 hour, 25 minutes
Servings: 8
Crust:
- 1 1/2 cups O Organics all-purpose flour
- 8 tablespoons unsalted butter, slightly softened
- 1 teaspoon kosher salt
- 1 tablespoon O Organics granulated sugar
- cold water, as needed (about 4-6 tablespoons)
Filling:
- 1 can (15 ounces) O Organics 100 percent pure pumpkin
- 1/2 cup whole milk
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon O Organics ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon O Organics ground ginger
- To make crust: Place flour, butter, salt, sugar and water in large bowl. Using fingers, mix ingredients together until dough ball forms. Flatten into 1-inch thick disk and wrap in parchment paper. Let rest 1 hour in refrigerator before rolling out.
- Heat oven to 375° F. Roll out dough and press into pie plate.
- To make filling: In medium bowl, whisk together pumpkin, milk, syrup, eggs, cinnamon, nutmeg and ginger. Pour into pie plate.
- Bake 40-55 minutes until filling is slightly jiggly but set. Let cool 4 hours. Serve.
Notes: Using measuring cup as scoop for flour actually overfills it. Instead, fill cup lightly with spoon and level off top with butter knife. Do not roll dough all the way to edge to keep dough from sticking to surface. Keep surface and rolling pin floured and continue turning dough. Pie dough can be made and frozen ahead of time for easy use – just thaw in refrigerator before using. It can keep up to 6 months in freezer.