Pie Crust

Weigh the flours, add in the salt and sugar. Using a fork or a food processor, pulse or work in the cold shortening until it looks like large peas. Add in about half the liquid and keep adding until the dough forms a ball. At this point you can pat it into your pie pans (it’ll make two 9 inch pie shells, topless). Form into a pretty design on the edges and make certain the top is a little higher than needed and that where it bends is nice and thick because it will shrink slightly once baked.

Pie Filling

Weigh and mix all ingredients together in one bowl. Strain into partially prebaked 9 inch pies shells (two). You want to strain it because there will be some solids from the coconut milk, spices and pumpkin.

Making the Pie

Prebake (empty) pie crust at 425 for 10 minutes. At that point, fill each hot 9 inch pie crust with pumpkin mixture and bake at 425 for 10 minutes. Turn oven to 350 and bake for 20 minutes. Turn oven to 325 and bake about 20-35 minutes more or until center is just barely jiggly and knife inserted comes out pretty much clean. Baking time varies by oven and the mood of the pie. Just keep an eye on it. You want the crust to be golden and the center to be fully cooked.

Cool on a rack. Refrigerate overnight wrapped loosely in plastic. Bring to room temperature to serve.

Image credit - Tim Horel