Naturally Sweetened Pumpkin Pie

From inthekitchenwithkath.com

I use my largest 9-inch pie plate because the recipe makes a lot of filling.

Serves 8 - 10

Pastry for a 9-inch single-crust pie

1 (15-ounce) can pure pumpkin

1 (12-ounce) can evaporated milk (not sweetened condensed)

2 teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

½ cup honey

¼ cup pure maple syrup

3 eggs

1. Place a large baking sheet in the oven and preheat to 375˚.

2. Make the single crust recipe of Easy Pie Crust* (or pastry of your choice)

3. Stir the pumpkin and evaporated milk together in a large bowl.

4. Add the cinnamon, ginger, cloves, and salt. Stir to blend well.

5. Stir in the honey and maple syrup.

6. Lightly beat the eggs until they are just blended.

7. Stir the eggs into the pumpkin mixture. Don’t over-beat. Just stir until it’s all blended.

8. Pour the pumpkin filling into the prepared pie crust and put the pie on the baking sheet in the preheated oven.

9. Bake for 1 hour and 10 minutes, or until a knife inserted off-center comes out clean.

10. Cool on a wire rack. Cover and chill to store.

*Easy Pie Crust

(Adapted from Better Homes and Gardens New Cook Book)

For a 9-inch single crust pie. For best results, use a digital scale to measure the flour.

1½ cups (180 g) King Arthur Unbleached All-Purpose Flour

½ teaspoon salt

1/3 cup extra light (mild tasting) olive oil

4 tablespoons cold milk

Waxed paper for rolling the dough

1. Combine the flour and salt in a bowl.

2. Measure the olive oil in a 1-cup measuring cup. Put the 4 tablespoons of milk in the same cup with the oil.

3. Add the oil and milk to the flour all at once and stir with a fork just until it can be formed into a ball.

4. Form the dough into a ball and put it on a 12-inch sheet of waxed paper. (If you put a little water under the bottom of the waxed paper, it won’t slide around when you roll out the dough.) Flatten it with your hand; put another sheet of waxed paper on top and roll the dough out to the edges of the paper.

5. Carefully remove the top sheet of waxed paper. Lift the bottom sheet and dough up and put it paper-side up over the pie plate. Carefully remove the waxed paper and fit the dough into the pie plate.

6. Finish the edge of the crust the way you like. I simply use a fork to press into the dough around the edge.