Pumpkin Puree/Whole Wheat Crust/Pumpkin Pie

How to make the pumpkin puree:

1. Pre-heat oven to 350 degrees.

2. Cut the pumpkin in half, from top to bottom.

3. Remove seeds and pulp, scraping any extra pulp out with a metal spoon.

4. Wrap both pumpkin halves in aluminum foil and place face down on cookie sheet.

5. Bake for 1 hour to 1 ½ hours, or until flesh “melts” away from the skin.

6. Remove from oven, let cool. Remove skin and cut into pieces.

7. Place bake pumpkin pieces in a food processor and blend until smooth.

How to make whole wheat pie crust

3 cups organic all-purpose flour
2 cups organic whole wheat flour
2 tablespoons organic sugar
1 1/2 teaspoons local salt
1 tablespoon baking powder
1/2 cup ice water
2 tablespoons local honey
1 1/4 cups homemade kefir

1. Preheat an oven to 375 degrees F.

2. Whisk together the all-purpose flour, wheat flour, sugar, salt, and baking powder in a mixing bowl. Whisk together the water, honey, and kefir until smooth in another bowl.

3. Stir the kefir mixture into the flour until a crumbly dough forms.

4. Roll out the dough to fit a 9 inch pie dish. Set aside. (You can use any left over dough to make miniature pies to be enjoyed before the big day!)

Pumpkin Pie

1 pulp of one small baking pumpkin
unbaked whole wheat pie crust
3/4 cup organic sugar
1 teaspoon ground cinnamon
1/2 teaspoon local salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 local eggs
2 cups of local milk or homemade kefir

1.Preheat oven to 425 F.

2.Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in kefir/milk. Pour into pie shell.

3.Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.