Crunchy Pumpkin Pie
This is the only part of the recipe that has margarine; but since it’s not a major part of the pie and it’s really only to hold it together, I kept it in. You can either use the recipe for pie crust that I’m going to write here, or one frozen pie crust.
3 cups flour, white or finely ground whole wheat
1 cup margarine
1 cup cold water
2 tablesoons sugar
A small dash of salt
Crumble flour and margarine together until crumbly. Add all else and knead with a fork and/or your hands until it is a dough. Place in fridge in a plastic bag for an hour or more before use.
Pat this into the bottom of a 9-10 inch pie pan, being sure to build it up the sides as well. You may bake it for 10 minutes before filling it, or just fill it unbaked. I chose to bake it first.
1 can of pumpkin OR 2 & 1/4 cups fresh, drained well
1 cup white OR light brown sugar
½ cup dark brown sugar
1/3 cup canola oil
1 tsp vanilla
1/2 cup whole wheat flour – BUT, if you are using the canned pumpkin, this is not necessary
Mix this together by hand and pour it into the crust.
Another variation of this is to use a mix of the canned pumpkin and also the fresh, half/half…it just makes the texture a bit thicker.
1/3 cup flour, any kind
3-4 Tbls dark brown sugar
1 Tbls minced crystallized ginger, optional
1 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons oil
1/3 cup walnuts, coarsely chopped – optional
There is a minhag to refrain from using nuts from Rosh HaShanah until after Succos; I am only including the nuts in this recipe for when you want to make this again, as I’m sure you will, at other times of the year.
Toss these ingredients together with a fork in a small bowl until it resembles crumbs. If it is too dry, add a bit more oil until it is crumbly enough. Sprinkle all over the top of the pie and bake at 350° F (180°C) for about 45-55 minutes, until it is firm and golden on top.
These come out really sweet as a mini pie as well.