This is my favourite pumpkin pie recipe that I have developed over the years. Chef Michael Smith provided the inspiration for a whole grain crust a several years ago for an apple pie. He even created a gluten free version in 2010. I enjoy the whole grain crust with pumpkin pie filling, because it holds up well in texture and flavour. The filling with apple butter adds a luscious sweet flavour to the pumpkin. I found the original recipe for this filling years ago in my Bon Appetit cookbook. However, the recipe came with a delicious sounding gingersnap crust that included a rim of overlapping pastry leaves, which was sadly beyond my pastry skills. I had to find an alternative crust and this one here a tasty, reasonably healthy choice with the whole grains.
Gluten Free Version:
http://www.theglobeandmail.com/life/chefs-recipe-whole-grain-crusted-apple-pie/article1241347/
Whole Grain Crust
1 cup whole wheat or barley flour
1 cup rolled oats
2 tablespoons brown sugar or maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup oil (try grapeseed)
1/4 cup water or orange juice
In a large bowl, combine flour, oats, brown sugar, cinnamon and salt. Add oil, and mix well until combined. Add water and stir until the mixture comes together. Form a round disc with hands. Chill until ready to use.
Pumpkin Filling
1 1/4 cup canned pure pumpkin
3/4 cup whipping cream
6 tablespoons apple butter
5 tablespoons brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, then add and combine all other filling ingredients.
Roll out dough on a floured surface into a large disc enough to cover a 9 inch pie plate. Press into greased pie plate and gently push to cover edges of pie plate.
Pour filling into pie plate prepared with whole grain crust. Bake for 45 minutes or until filling is barely set. Remove from oven, cool and enjoy!
