Buckwheat Honey Pumpkin Pie

PREHEAT OVEN TO 475° F

PIE CRUST:
The crust yields 4 crusts and can be frozen. I prepare the crust ahead of time and then make the filling when I’m ready.

In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.

In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions and wrap with plastic wrap and put in the refrigerator while you prepare the filling.

PIE FILLING:
In a large bowl, combine 2 beaten eggs, pumpkin, buckwheat honey, salt, cinnamon, ginger, cloves, nutmeg, and evaporated milk. Mix well.

ASSEMBLY:
Roll out one portion of the dough for a nine inch pie plate (with higher sides if possible). Pinch the edges to make a ridge along the rim of the plate. This will help hold the filling in.

Poke the bottom of the crust with a fork a couple of times to prevent air pockets. I like to put the empty crust in the oven for five minutes before filling, but as this isn’t a berry pie, I don’t know that it is required, so don’t sweat it if you forget this step.

Pour in filling not quite to the edge of the crust

BAKING:

Place in 475° oven for 15 minutes. Reduce heat to 350° F and bake another 45 minutes until set.

Take out and let cool completely before serving

WHIPPED TOPPING:

Pour heavy whipping cream into a large bowl. Slowly mix in ginger and honey. Once combined whip until soft peaks form. Chill one hour. Top slices of pie with a spoonful before serving. Enjoy!