Organic Pumpkin pie recipe

Bursting with flavor, this pumpkin pie recipe is our very favorite. It's rich, smooth, thick, and tastes incredible on my homemade pie crust. This is our favorite desert for every Thanksgiving.

Step 1: The crust

• * 200g organic plain flour
• * 100g organic unsalted butter
• * 1 teaspoon salt
• * 1 teaspoon baking powder
• * 3 tablespoons cold water

1) Mix flour, salt, baking powder in a bowl. Make sure the butter is chilled. Never melt the butter in a microwave as it will ruin the dough. Take the chilled butter and cut in 1 inch squares. Add to the flour and use a fork to crush the butter well in the flour. Stir well and add the cold water. knead for 5-10 minutes until the dough is smooth and elastic. Plastic wrap the dough and store in the fridge for about 15 minutes. Remove from the fridge and leave to sit for 30 minutes. Sprinkle some flour over a clean work surface and roll the dough on both side. The thickness should be about 0.5cm. Grease a pie dish with some shortening and place the dough in it. Trim the edge with a knife or with pair of kitchen shears.

Step 2: The filling

* 2 Cups of steamed organic pumpkin

* 3/4 Cup of organic sugar

* 1/2 teaspoon salt

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground cloves

* 2 organic eggs

* 1 Can of carnation milk (Evaporated milk)

1) Place the pumpkin pieces in a steamer or metal colander and over boiling water. Cover and let steam for about 50 minutes or until the flesh is tender. Pierce with a knife to check if ready. Then leave to cool down.

2) Puree the pumpkin in a food processor, with a hand held blender or by hand.

3) Add two cups of pumpkin puree in a bowl, 2 eggs and evaporated milk. Mix well with a fork or with a stick blender.

4) Add sugar, salt, cinnamon, cloves, ginger into a bowl and mix well with a fork.

5) Add the sugar mix to the pumpkin puree (mixed with eggs and evaporated milk). Whisk all ingredients together until combined. You may use a stick blender if you prefer. Pour the pumpkin pie filling into the crust.

Step 2: Baking

6) Pre-heat oven to 220°C for about 20 mins.

7) Cook on 220°C for 15 minutes. Then lower temperature to 180°C and cook for 45 mins.

6) Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.

7) Serve pie with whipped cream.