Pumpkin Pie with Pistachio Crust

Happy Thanksgiving, everyone!  Obviously Thanksgiving isn’t celebrated here in Germany, so I am imagining all the people I love in the US crowding around full tables (probably at this very moment actually) with their families and loved ones, the surfaces heaped with DELECTABLE food in all manner of dishes, conversation, stories and laughter filling the room, candles aglow along the length of the spread.  I love all of this.  After the meal, a game of cards might break out, or everyone may cozy down in front of a movie.  And of course, watching Macy’s Thanksgiving Day Parade here and there throughout the day as fun background filler is a must.  And finally, once dusk gives way to night and people start to get the late night munchies, they head back into the kitchen to assemble a small plate of…drum roll…one of the best parts about Thanksgiving…LEFTOVERS!!!!

Therefore I thought with recipe #16, I would stick to the traditional-thanksgiving-foods theme, so here is an awesome Pumpkin Pie for you to sample and fall in love with.  Alongside of stuffing (though not literally eaten together.  That would be gross :-p), pumpkin pie is the most sought after item on the Thanksgiving spread for me.  I could easily kill half a pie if you twisted my arm (or, even if you didn’t).

Yes, the crust on this recipe is a tad complicated but its WELL WORTH IT.

What is the must have item on your Thanksgiving menu? 

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Pumpkin Pie with Pistachio Crust

For the crust:

1 ½ cup of flour

½ cup of coconut sugar

¼ cup of pistachios, peeled and crushed

1 stick + 1 tablespoon of butter

1 large egg yolk

  1. In a food processor, pulse together the flour, coconut sugar and pistachios.  Add in the butter and pulse until it forms a course meal.  Stir in the egg yolk and pulse again until mixture is just mixed and appears dough-like.
  2. Remove the dough from food processor and press into an already greased pie pan.
  3. Refrigerate the dough in pie pan for 30 minutes before baking.
  4. Bake the dough at 350 degrees F/176 C for 25 minutes or so, until the edges are light golden brown.
  5. Cool completely before adding the pumpkin filling mixture for baking.

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Now, for the pie filling:

1 can of canned pumpkin

1 ½ cup of sweetened condensed milk

2 large eggs, slightly beaten

½ cup of coconut sugar

½ cup of regular white granulated sugar OR you could try omitting the white sugar and substituting in 1/8 cup of maple syrup instead

1 ¼ tablespoon of cinnamon

½ teaspoon of ginger

¼ teaspoon of nutmeg

1 tablespoon of vanilla extract

  1. Combine the canned pumpkin and milk.  Stir until combined.
  2. Add in the eggs and both sugars (OR the coconut sugar and maple syrup instead, if you chose to omit the white sugar).  Stir until just combined.
  3. Finally, add in the cinnamon, ginger, nutmeg and vanilla.
  4. Pour the filling into the completely cooled and already cooked pie crust.
  5. Bake at 218 C (or 425 F) for 15 minutes.  Then reduce the heat to 180 C (or 350 F) and bake for 40-45 more minutes (until the top of the pie appears no longer liquidy or flimsy).
  6. Remove from the oven and cool for at least 1 hour.
  7. Then enjoy!  (One can eat the pie still warm or wait until its cooler, whatever your preference.  I prefer the taste after the pie has cooled and then been refrigerated for a couple of hours.  All the flavors really meld together this way and the texture is better).  I recommend it topped with whipped cream!  My recipe for homemade lavender honey whipped cream would be EXCELLENT heaped on top of a slice.

Extra pumpkin pie can be covered and stored for up to 4 days.

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2 thoughts on “Pumpkin Pie with Pistachio Crust

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