Not only is Emily Wren one of our favorite photographers, she's also an amazing cook. We spent an afternoon baking this pie and with hands and camera dusted in flour, she captured it just right.
Here's her healthy take on a holiday favorite.
Emily's Pumpkin Pie
Makes 1 pie
1 c. chickpea flour
1/4 tsp. sea salt
1/3 c. plus 1 Tbsp. unsalted butter
2-3 Tbsp. cold water
1 pumpkin (we used a Crown)
1 1/2 cups keffir
1/2 c. cane sugar
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
Preheat oven to 350 degrees.
1. Combine flour and salt in a large mixing bowl.
2. Cut butter into 1/4" cubes and add them to flour.
3. With your fingertips, quickly rub the butter into the flour to make a dry, crumbly mixture
4. Sprinkle water over mixture.
5. Using a fork, rapidly stir the dough until it gathers into clumps.
6. If it seems too dry, add more water.
7. Form the dough into a disk.
8. Wrap in plastic and put in 'fridge for 15 min.- 1 hr.
9. Meanwhile, cut pumpkin in half and remove seeds.
10. Put pumpkin halves on a pan, shell side up.
11. Cook 1 hr. or until pumpkin is tender and the shell starts to sag.
12. Scrape pulp and puree with a fork or blender. Put 2 c. aside.
13. Lightly butter 9" pie pan.
14. Place dough on floured surface and roll out in a circle, until it's 2" wider than the pan.
15. Fold dough in half to place in pie pan.
16. Trim off excess.
17. Increase temp. to 425 degrees.
18. In a large bowl, lightly beat eggs.
19. Add puree and remaining ingredients.
20. Pour mixture into pie pan.
21. Bake for 15 min.
22. Lower heat to 350 degrees.
23. Bake for 45 minutes more or until a knife inserted in the center comes out cleanly.