Nutmeg Pumpkin Pie
|Self rising flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Ice water||1 Cup (16 tbs)|
|Cooked pumpkin||1 Cup (16 tbs) (Filling)|
|Brown sugar||1 Tablespoon|
|Eggs||2 , separated|
|Ground ginger||1⁄4 Teaspoon|
To make the pastry, place the flours in a bowl and rub in the butter with your fingertips.
Mix the egg yolk with the lemon juice, add to the flour mixture with enough iced water to make a smooth dough.
Form into a ball, wrap in plastic and chill for 20 minutes.
Roll out the dough, line an 8-inch pie dish and set aside in the refrigerator for 20 minutes.
Preheat oven to 350° F.
Place the pumpkin in a blender or food processor with the sugar, egg yolks, cream, nutmeg and ginger.
Blend to a puree.
Beat the egg whites until stiff and fold into the pumpkin mixture.
Pour into the pastry-lined pie dish and bake for 35 minutes or until the pastry is golden and the filling has set.