Spiced Pumpkin Pie

Pumpkin is sweet, grounding, and nutritive. When well-cooked with warm and heating spices like cardamom, allspice, or nutmeg, pumpkin makes a treat for the dry and cold autumn season. For the crust, spelt or einkorn flour can be used. Spelt and einkorn are older varieties of wheat and contain less gluten, so they can be easier to digest. With any cooking, use organic or locally grown ingredients as much as possible so you can give extra care to the earth and yourself.

Crust:
2 cups spelt, einkorn, or wheat flour
2/3 cup butter (chilled)
10 tbsp ice cold water
1/4 tsp salt

For a flaky crust, keep flour cold by leaving in freezer for 5-10 mins prior to using. Mix flour and salt first, then add pieces of chilled butter and blend. Add water and keep blending until a mass of dough starts to form. Lightly knead 3-4 times. Refrigerate for 30 minutes.

Filling:
1-1.5 cups pumpkin pieces
1/4 cup ghee
1/4 cup cane sugar
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp salt

Warm ghee then add spices and salt. Add in the pumpkin pieces and cook until soft. Blend well. Take dough out of refrigerator and spread evenly onto pie plate. Bake the crust at 425 degrees for 10-15 min. Add the filling into crust, reduce temperature to 350 degrees, and bake for another 30 minutes. Let it cool off for about 30 minutes.