1Put flour, pumpkin seeds, and salt into a food processor with a fitted metal blade. Process until pumpkin seeds are finely ground.
2Add the butter and pulse until the mixture resembles a coarse meal.
3Add maple syrup, vinegar, and cold water and pulse until the mixture clumps.
4Roll into a ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
5Preheat oven to 400 degrees.
6On a lightly floured board, roll dough into a 12-inch circle and transfer to a 10-inch pie plate pressing into the bottom and up the sides. Finish edges. Prick with a fork in several places. Line with parchment paper or foil and weigh it down with dried beans or rice. Place in the oven for about 10-12 minutes. Remove from oven and let cool. Lift parchment or foil and weight and remove them from the baked pie shell. Set aside.
7Reduce temperature to 350 degrees.
1In the mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
2Whisk until smooth.
3Pour into baked pie shell.
4Bake until filling doesn't jiggle, about 35-45 minutes. Set pie on a cooling rack.
5Serve at room temperature or child with whipped cream and whole pumpkin seeds if desired.
Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.
Variation for crust: Use unsalted sunflower seeds or walnuts in place of pumpkin seeds.
Variation for filling: Use canned pumpkin.
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