Posto Pubblico's Healthy Pumpkin Pie
(recipe brought to you by Executive Chef Joshua Chu)

Pie Crust

Ingredients

1 ¼ cup Whole Wheat Flour
1 Tbsp Granulated Sugar
½ cup Cold Unsalted Butter, Cubed
2 Tbsp Whole milk, cold
A pinch Salt, Kosher or Sea Salt

1. Sift flour into bowl and add sugar & salt.
2. Add cubed butter and squeeze together the flour and butter until the mixture is a bunch of small lumps.
3. Add milk and shape into a ball. Then roll dough out into a sheet and put into greased glass pie bowl and mold it to the sides. Poke holes in dough with fork to prevent bubbles.
4. Then "blind bake" by covering the dough with baking paper and filling with rice or pebbles, and bake at 400 degrees for 15 minutes. Let cool on rack inside the bowl.
5. Pie shell should only be pre-baked, or half cooked.

Pie Filling

Ingredients

1 lb Local Organic Pumpkin, seeded, baked, & pureed
2/3 cup Granulated Sugar
1 tsp Cinnamon, ground
½ tsp Nutmeg, ground
½ tsp Ginger Powder
1/8 tsp Allspice
½ tsp Salt, Kosher or Sea Salt
3 ea Eggs, free range
1/3 cup Heavy Cream
1/3 cup Skim Milk
A dash Lemon Juice

1. Whisk all ingredients together until semi-smooth, and pour into pie shell.
2. Bake at 350F for 30-35 minutes. Stick a toothpick in the center of the pie; if it comes out clean, it's done.
3. Let it cool on a rack for 1½ hours, then refrigerate or serve.