Introduction

Welcome back to my millet recipe blog! Today, I’m excited to share a wholesome twist on a classic fall dessert: Millet Pumpkin Pie. This comforting pie features a creamy pumpkin filling and a crunchy millet crust, combining traditional flavors with a nutritious touch. It’s perfect for holiday gatherings or cozy autumn nights. Let’s get baking!

Ingredients

For the Millet Crust:

• 1 cup millet flour
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup heavy cream (or coconut cream for a dairy-free option)
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Millet Crust

1. In a medium bowl, combine millet flour, all-purpose flour, granulated sugar, and salt.
2. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and gradually add ice water, 1 tablespoon at a time, until the dough comes together.
4. Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat and Roll Out the Dough

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan.
3. Transfer the dough to the pie pan, gently pressing it into the edges and trimming any excess.

Step 3: Pre-Bake the Crust

1. Line the pie crust with parchment paper and fill with pie weights or dried beans.
2. Bake in the preheated oven for 10 minutes.
3. Remove the parchment paper and weights, and bake for an additional 5 minutes. Set aside to cool slightly.

Step 4: Prepare the Pumpkin Filling

1. In a large bowl, whisk together pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the heavy cream and vanilla extract until smooth and well combined.

Step 5: Fill and Bake the Pie

1. Pour the pumpkin filling into the pre-baked pie crust.
2. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the edges of the crust are golden brown.
3. A knife inserted into the center should come out clean.

Step 6: Cool and Serve

1. Allow the pie to cool completely on a wire rack.
2. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Conclusion

This Millet Pumpkin Pie combines the classic flavors of pumpkin pie with a unique and nutritious millet crust. It’s a delicious and wholesome way to enjoy a beloved fall dessert. Give this recipe a try and let me know how you like it in the comments below. Happy baking!

Would you like any specific tips or variations included in this blog post?