Fresh Milled Flour Pumpkin Pie
A flaky, nutty crust made with fresh milled flour holds a creamy, perfectly spiced pumpkin filling. A wholesome, from-scratch twist on a fall classic.
Ingredients
Fresh Milled Flour Pie Crust
- 1 1/4 cups hard white fresh milled flour 160 g You can substitute the same amount of soft white fresh milled flour or all-purpose flour.
- 1/2 tsp salt 3.5g
- 1 1/2 tbsp sugar 24.5 g
- 1/2 cup cold cubed butter
- 3 tbsp ice cold water
Pumpkin Filling
- 3/4 cup sugar 195g
- 1/2 tsp salt 3g
- 1 1/2 tsp pumpkin pie spice 3.5g
- 2 eggs
- 15 oz pumpkin puree
- 12 oz evaporated milk
Instructions
How to Make Fresh Milled Flour Pie Crust
- Mill hard white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add hard white fresh milled flour to this mixing bowl. Stir in salt and sugar.
- Transfer mixture to a food processor if desired. On the dough setting, add butter a little at a time. Once the butter is incorporated, slowly pour in the water with the processor still on the dough setting. When the batter comes together in a ball, you have added enough water. (If you do not own a food processor, simply cube butter, cut into flour and sugar mixture with a pastry blender, and slowly add water while mixing mixture with a fork. When the batter forms a ball, you have added enough water. You may need 1/4 cup water with this method.)
- Place ball of pie crust batter on top of plastic wrap. Flatten to a one inch disc with your hands and place plastic wrap around it. Put in the refrigerator for at least two hours or overnight.
- Once pie crust has been in the fridge for at least two hours, preheat oven to 350°F. Set pie crust out on counter.
How to Make the Pumpkin Filling
- Mix together sugar, pumpkin pie spice, salt in a separate mixing bowl. Add eggs and pumpkin puree and mix well.
- Slowly mix in one can of evaporated milk into the pumpkin puree mixture.
- Roll out pie crust between two pieces of plastic wrap or parchment paper. Slide off paper into a 9.5 inch glass pie pan. Pinch and shape edges.
- Pour pumpkin puree mixture on top of crust.
- Bake at 350°F and bake for 55-60 minutes. Place a piece of aluminum foil over the pie at the 30 minute mark so the crust does not get overly browned. Pumpkin pie is done when the outer 2-3 inches are set and only the very center is jiggly like Jell-O. Let cool for two hours on a wire baking rack and place in refrigerator.
- Refrigerate pumpkin pie for two to four hours before digging in. Serve with whipped cream on top.