Sunday Pumpkin pie

A simple, real-ingredient pie made on a quiet Sunday afternoon. Built on a fresh-milled crust, sweetened naturally with Wisconsin maple, and baked until just set.

Working with freshly milled, unbleached flour takes a bit of extra patience—it behaves differently than standard store flour, but the rich, nutty depth it gives the crust makes it well worth the extra care.

Ingredients

The Crust

• 1¼ cups fresh-milled, unbleached flour (Sunrise Flour Mill or Breadtopia)

• ½ cup cold organic Wisconsin AA butter, cubed

• ½ tsp Redmond’s sea salt

• 3–4 tbsp ice water

The Filling

• 1 can (15 oz) organic pumpkin puree

• 3 local farm-fresh eggs

• ½ cup Wisconsin maple syrup

• 1 tbsp tapioca starch (keeps the filling set without any sogginess)

• 1 tsp homemade vanilla extract

• ½ tsp Redmond’s sea salt

• 1½ tsp pumpkin pie spice

Instructions

1. The Crust

1. Whisk the fresh-milled flour and sea salt together in a bowl.

2. Cut the cold butter into the flour using a pastry blender or your fingertips until pea-sized crumbs form. Work quickly so the butter stays cold.

3. Drizzle in ice water one tablespoon at a time, mixing gently until the dough just gathers together. Shape into a disc, wrap, and chill for at least an hour.

4. On a lightly floured surface, carefully roll the chilled dough into a circle slightly larger than your pie dish. Freshly milled dough is delicate, so lift and transfer it gently into the pan. Trim, crimp the edges, and lightly prick the bottom with a fork.

2. The Filling & Bake

1. Preheat your oven to 425°F.

2. Whisk the pumpkin, eggs, maple syrup, tapioca starch, vanilla, sea salt, and spices together until smooth.

3. Pour the filling directly into the crust.

4. Bake at 425°F for 15 minutes to set the crust, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the center is set with a gentle center wobble.

5. Allow the pie to cool completely so the middle sets cleanly before slicing.

We finished the entire pie before the day was over. It is wonderful served as is, though pairing a slice à la mode is never a bad idea.