Paulchens FoodBlog?!

It’s pumpkin season right?
I always wanted to make pumpkin pie but somehow never got around to do it. This weekend I finally had some slices of Pumpkin which definitely needed to be cooked away. So I thought it would be a good idea to make the said pie for Sunday afternoon dessert.

2 cups pumpkin puree
1 cup cream cheese
1 egg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 teaspoons honey

Cut your pumpkin into halves or quarters and place into an oven proof pan. Bake until soft at about 200°C. Let cool and spoon out the now soft flesh into a bowl. Purree with your food processor until smooth. Add the cream cheese, egg and honey. Blend well. Add the spices and blend again.
Pour the filling into your prepared pie crust and bake the pie at about 150°C to 200°C for about 45-60 minutes.

Crust:
2 1/2 cups spelt flour
1 cup unsalted butter, very-cold, cut into cubes
1 teaspoon salt
1 teaspoon sugar
4 to 6 tsp ice water

Making the crust:
Combine flour, salt, and sugar in a food processor. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add ice water 1 tsp at a time, pulsing until mixture just begins to clump together. Remove dough from machine and place in a mound on a clean surface. Shape into 2 discs.
Knead the dough just enough to form the discs. You should be able to see little bits of butter in the dough. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a circle. Carefully place onto a pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.