Pumpkin Breakfast Pie

Serves 8

For the custard:

1 C fresh or canned pumpkin puree
3/4 C milk
1 egg
4-6 T brown sugar (white works too) (6 T will give you a pie that tastes just about like a regular pie--it works out to just over 2 t sugar per slice. 4 T is more virtuous, but works too, especially if you're the type to add a dollop of loosely whipped cream. It comes out to just over 1 t sugar per slice)
1/2 t vanilla
1/2 t ground cloves
1/8 t ground nutmeg
1/8 t ground ginger

Whisk pumpkin, milk, and eggs till smooth. Add sugar, vanilla, and spices and mix.

Bake at 425 for 15 minutes, then lower heat to 350 and cook for another 30-40 minutes. A nickel-sized spot in the middle should remain and be slightly jiggly when you take it out. Or, if you have a food thermometer, it must read at least 160 and will probably be closer to 180 when you take it out.

For the crust (which you may skip if you have fat and/or gluten concerns)

1 C whole wheat flour*
1/2 C white flour
2 t sugar
1/2 t salt
1/2 C butter (1 stick)
4-5 T water or milk
*If you'd like more protein, swap out 1/4 C flour for 1/4 C finely chopped pecans

Combine dry ingredients.

Cut in butter. You can use a pastry cutter or even a fork or 2 knives to do this. As for me, I use a food processor. Why? Just because it's easiest and I'm not motivated to make a crust if it's difficult. I've heard a blender works too. I will not even tell if you use your hands to mash it together and thereby warm the butter (oh, the flaky pastry horrors). We're not opening a restaurant here where we need a perfectly flaked crust--just trying to get something somewhat healthy-ish and tasty under our pie. You may even note from the somewhat stunning picture above that my crust is, er, not exactly fit for a magazine cover. It tasted good anyway.

After the butter is in pea-sized chunks begin adding the water or milk (I use milk) one tablespoon at a time until the dough sticks together.

Lay it on a floured counter or on a piece of parchment paper (this will make it easy to put in the pie pan) and roll it out to 1/8 inch thick. Flop it into your pan and cut off the edges. Add the pie filling and bake as instructed above.

It's good warm or cool and I like it with a dollop of loosely whipped cream because I'm that kind of a girl.
Posted by The Tasty Cheapskate