Pumpkin Pie with Black Sesame

• Produce

  • 1/4 tsp Ginger

• Refrigerated

  • 3 Eggs

• Condiments

  • 2/3 cup Maple syrup

• Baking & Spices

  • 1 pinch Black pepper, ground
  • 1 tbsp Black sesame seeds
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 3 lb Sugar

• Dairy

  • 1/2 cup Almond milk or other milk

• Other

  • 2½ cups homemade (recipe below or canned pumpkin puree

Found on wifemamafoodie.com

Description

Ingredients

• double crust recipe (recipe here and gluten-free recipe here. Half the recipe if you dont plan to make cutouts to decorate.)
• 2½ cups homemade (recipe below) or canned pumpkin puree
• ⅔ cup maple syrup
• ½ cup almond milk or other milk of choice
• 3 eggs + one additional egg for egg wash (optional)
• 1.5 teaspoons ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¼ – ½ teaspoon ginger, according to your taste
• pinch of ground black pepper
• 1–2 tablespoons black sesame seeds, to taste
• 1 3-4 lb sugar, pie, or baking pumpkin

Directions

• Wash the pumpkin well and cut the stem off the top. Cut pumpkin in half and remove seeds and pulp.
• Place pumpkin cut side down onto a baking sheet and roast in a 375F oven for 45-60 minutes, until it can easily be pierced with a knife.
• Scoop out the soft pulp from the shell and put into a food processor. Pulse until smooth. Store remaining puree in an airtight container in the fridge for 4-5 days or freeze for longer storage.
• Prepare a double crust recipe and half the dough. Shape each into a round, flat disc, cover with plastic wrap and refrigerate until thoroughly chilled.
• Lightly grease a 9-inch deep dish pie plate. Remove one disc and roll between two large pieces of parchment paper or plastic wrap, to about a 12-13 circle. Transfer to the pie plate and gently fit into the edges of the pan.
• Crimp or flute the edges a little above the rim of the pan to hold all of the filling. Refrigerate the crust until ready to use.
• Preheat oven to 375F. To make the filling, combine pumpkin, maple syrup, milk, eggs, spices and sesame seeds in a large bowl and mix thoroughly until smooth and creamy.
• To make an egg wash, beat 1 egg with a spoonful of milk or water. Brush the crust edges with the egg wash.
• Pour pumpkin filling into the unbaked pie crust and place pie pan onto a baking sheet. Bake in the preheated oven for 50-60 minutes, until filling is just set. Check midway through and lay a piece of
• foil overtop if crust begins to brown too quickly. May need a bit more time, depending on your oven.
• To make cutouts, roll second disc of dough out to about ⅛ thick. Use cutters dusted with a little flour or a knife to cut shapes out by hand.
• Place cut outs onto a parchment lined baking sheet and lightly brush with egg wash.
• Bake at 350 for 8-12 minutes, or just until golden brown. Let cool completely before decorating the pie.