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Pumpkin Pie

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With Thanksgiving right around the corner, I thought I would share a recipe for my favorite Thanksgiving dessert. Yummy pumpkin pie made with Sucanat. Recipe modified from Libbys website 

 Crust:
-1 cup whole wheat flour
-1/2 teaspoon sea salt
-1/3 cup coconut oil
-3-4 tablespoons of cold water
Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture.  Gently toss with fork; push to side of bowl.  Form into a ball.  Flatten on lightly floured surface by pressing with edge of hand.  Sprinkle lightly with extra flour.  Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan.

Pie Filling:
-3/4 cup Sucanat
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-2 large organic eggs
1 can 15 oz. pumpkin puree
1 1/2 cups rice or almond milk
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sucanat-spice mixture. Gradually stir in rice milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° ; 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.
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