Dough for single-crust pie

Ingredients:

2 tablespoons Flourish Flour

1 can (15 ounces) solid-pack pumpkin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 tablespoon butter, softened

1 cup sugar

1 cup 2% milk

2 tablespoons maple syrup

2 large eggs, room temperature

Dough for single-crust pie

Instructions: 

1. Preheat the oven to 425°.

2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle & transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

3. In a bowl, mix all remaining 10 ingredients. Pour into the crust. Bake for 15 minutes.

4. Reduce heat to 350° and continue baking until a knife inserted in the center comes out clean, (~45 minutes).

5. Cool to room temperature, then refrigerate. Top with whipped cream if desired & enjoy!

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Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.

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