Pumpkin Pie

Happy Thanksgiving! Here is a delicious pumpkin pie, made from fresh pumpkin, brandy was added, and ground pecans were put on top of the flakey pie crust. Delicious.

Crust:

1C whole wheat flour

1 1/2C all purpose flour

2 sticks butter (cold)

2 eggs

1/4t salt

1/4C sugar

2T whole milk

3C ground pecans

Put flours, salt, sugar in a large bowl, add the butter in small cut up pieces and with your hands rub it all together until there are crumbs with butter chunks. Add the eggs, mix until combined, if it is too dry add some milk. It should stay together, but mix so that there are still butter chunks, this will keep it flakier when baked. Divide into 2 discs, chill. Roll it out to 1/8" (thin crusts are nice), with dustings of flour to keep it from sticking. Place into a greased pie dish, trim edges, with a fork, make marks on the bottom of the dough.

Now put 1 1/2C ground pecans on top of the dough.

In a blender put:

3C fresh pumpkin (baked and cooled prior)

1C dark brown sugar

2C heavy cream

1 can sweetened condensed milk

1C brandy

1t cinnamon

1t pumpkin pie spice

2 eggs

1T vanilla extract

1/2t salt

Pulse till combined, this will fill 2 pie dishes nicely, pour over the pecans. Place in a 325F oven, for about 45 mins.  Cool and chill, this will produce the prettiest slice.