Pumpkin Pie with Lemon

  in Desserts, Recipes

from Nourishing Traditions

1 recipe basic pie crust
1 15-oz can pumpkin puree
3 eggs
¾ cup cane sugar
1 teaspoon freshly grated ginger
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon cloves
¼ teaspoon nutmeg
finely grated rind of 1 lemon
1 cup crème fraîche

Line a 9-inch pie pan with basic pie crust dough and pinch edge to make a decorative border. Cream eggs with sugar. Gradually blend in other ingredients. Pour into pie shell and bake at 350°F for 35 – 45 minutes until filling is set. Let cool completely before cutting.

Basic Pie dough:
1 1/4 cups all-purpose flour or whole wheat pastry flour
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into 1/2-inch pieces
1/4 cup ice water

To make crust: In a food processor, pulse flour and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick disc, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Lightly flour your work surface and roll the dough into a 12” circle. Gently fold the dough into quarters, place in a 9 inch pie dish and carefully unfold. Trim and crimp the edges for a decorative crust. Place the dough in the refrigerator and chill for 15 minutes.