Rustic Pumpkin Pie

2 things you should know about this pie...1st when I say rustic, it's basically an excuse to make it faster, which means I get to eat it faster ;)!! There's a time and place for beautifully crafted pie crusts, but I also love the simplicity of just throwing ingredients in a bowl, mixing and pressing them into place. And...secondly...When there's a guest speaker at church and he uses a pie as an analogy, naturally you make pie.

Ingredients:

• 2 cans of pumpkin puree or 4 cups of fresh cooked pumpkin
• 4 eggs
• 1 cup coconut milk (you could substitute heavy cream or another thicker milk like almond)
• 1/2 cup coconut sugar (you could substitute loosely packed brown sugar)
• 4 Tbsp maple syrup
• 3 tsp. pumpkin pie spice
• 1/2 tsp salt

---For Crust---

• 3/4 cup whole wheat flour
• 3/4 cup organic white unbleached flour
• 1/2 cup cold palm shortening (if you are not dairy free, you could use hald butter and half shortening)
• 1/2 tsp salt
• 3-4 Tbsp ice water

Directions: Mix all ingredients for pie filling together and set aside, while you make crust and preheat oven 400 degrees. For crust, mix flours and shortening together until small balls form (use a fork, pastry cutter or food processor), then add water and mix gentle until all ingredients come together. Pour into pie pan and gently push down until crust is an even layer on bottom and sides of pan. Bake crust at 400 degrees for 10-12 minutes, remove from oven, reduce temp to 375 degrees and gently pour pie filling into pan, you may have some filling leftover (I just save it or bake it as well until firm without crust). Bake pie for another 45-50 minutes until set.