Pumpkin Pie à la Mode
Pumpkin Pie à la Mode is an American, fragrant pie topped with ice cream. In this version, 100% whole wheat flour was used for the crust adding more protein, fiber, and a nice nutty flavor. I made my own ice cream with unsweetend almond milk, heavy cream, sugar, vanilla extract and all-spice!
Ingredients:
1 1/4 Cup of 100% Whole Wheat Flour
1 1/2 14-ounce cans of pumpkin puree
1 cup of Evaporated Milk, reduced fat
3 Large eggs
2 tablespoons of Cinammon
1 teaspoon of Nutmeg
1/2 teaspoon of Salt
7 tablespoons plant based butter
13 tablespoons of sugar
Aluminum foil
Directions:
Preheat your oven at 350 degrees Fahrenheit. Take out your Whole Wheat Pie Dough and separate into two equal pieces.
2. On a lightly floured surface, roll out the dough so that it fills your pie vessel (ex: pan, glassware, aluminum pie pan, whatever you have on hand.)
TIP: I recommend rolling out your dough to about 1/4 of an inch thick so that it evenly.
3. Take your dough and roll it onto your rolling pin. Move the dough and rolling pin over your pie vessel and rest the dough inside.
TIP: After you lay your dough into your pie vessel, trim the excess dough. Take the excess dough and use to fill in any cracks in the pie crust.
4. Put aside and let the pie dough rest in the refrigerator.
Note: You should take it out five minutes before the pie filling is ready to go in.
4. Move on to constructing the filling. Use 1 1/2 cans of pumpkin and add to a bowl.
Don’t worry if the cans of pureed pumpkin look different from each other. Some pumpkins are more orange than others!
5. Add cinnamon, nutmeg and salt (optional).
6. Whisk in sugar until evenly distributed.
7. Add in milk and whisk until even and smooth.
8. Combine eggs, one at a time to mixture. Mix thoroughly.
TIP: The mixture should be smooth. If there are air bubbles, that means air has been properly whipped in and the final product will be light.
9. Take your pie crust that has been resting and pour in your pumpkin filling.
10. Take aluminum foil and make a shield for the crust. Pop in the preheated oven for 20 minutes.
11. Remove the foil and let the pie bake uncovered for another 35 - 40 minutes. You can use a toothpick and insert in the center to check if it is done.
