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Pumpkin Pie
Makes 6 to 8 servings.

1 1/3 cups whole wheat flour
1/3 cup oil
2 tablespoons ice water
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon

2 cups of cooked pumpkin or squash, pureed
1/2 cup milk
2 tablespoons liquid honey
1 teaspoon vanilla or rum extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs
1 egg white

Preheat oven to 450F (230C).

Thoroughly mix the flour, baking powder, and cinnamon. Then mix in
the sunflower oil. Next, sprinkle the ice water over and mix well.

Press the dough firmly into a ball. Then place it between two sheets
of plastic wrap. Roll, from the centre outwards, to 1/8" (3 mm)
thickness. Fit the pastry loosely into a 9" (23 cm) lightly oiled
pie plate. Bake for 10 minutes.

Thoroughly combine all of the filling ingredients with an electric
mixer or food processor. Pour the filling into the pie shell.

Bake at 350F (180C) for 30 to 40 minutes. A tooth pick inserted
halfway between the centre and the outside edge should come out
clean when the pie is completely cooked.

Allow to cool before serving.


Add 1 teaspoon freshly grated orange rind. Add 1/4 teaspoon ground
cloves. Mix in by hand, 1/4 cup of chopped walnuts or pecans.

Note: To cook pumpkin or squash: cut in quarters; remove seeds;
bake at 350F (180C) for about 30 to 45 minutes.


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