|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Ice water||1 Cup (16 tbs)|
|Pumpkin puree/Pumpkin pulp||1 3⁄4 Cup (28 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs), sweetened with honey|
1. To prepare the crust, put the flour and salt in a bowl. Cut in the butter with two knives until the mixture resembles coarse oatmeal.
2. With a fork, stir in 3 tablespoons ice water. Very slowly stir in enough extra ice water until dough hangs together loosely. Turn onto a well-floured board and roll to fit a 9-inch pie plate. Fit into the pie plate and decorate the edges.
3. Meanwhile, preheat the oven to 425 degrees.
4. Put all the filling ingredients in the container of an electric blender or food processor and blend or process until smooth. Pour into the prepared pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 45 minutes longer, or until pie is set.