Courtesy of Chef Dava Parr

Serves 6-8

Aunt Monica’s Pie Crust
1½ cups organic white flour
½ cup organic whole wheat
flour
1 scant teaspoon fine sea salt
⅔ cup canola oil
1-1½ tablespoons milk

In a food processor with blade attachment combine both flours and salt. Blend for a few seconds, add the oil and milk and blend again for a few seconds more. Roll out dough for one large pie and line one pie tin. Fill with pumpkin pie filling below.

Pumpkin Pie
2 small, whole pie pumpkins or
1 medium sized pumpkin
¾ cup maple syrup
2 tablespoons molasses
¼ teaspoon ground cloves
3 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon salt
3 eggs, slightly beaten
2 cups scalded whole milk

Preheat oven to 375 degrees and roast pumpkins for 1 to 1½ hours or until soft to the touch.

Allow the pumpkins to slightly cool and scoop out the seeds.

With a spoon, gingerly scrape the insides out. Mash this pulp and measure out 3 cups, reserving the rest for another use.

Preheat oven to 450 degrees.

Place all ingredients in a bowl and mix with an electric mixer or a whisk. Fill pie crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for 40-45 minutes or until set.