Pumpkin Pie

• 2 cups flour
• 7 3/8 tablespoons coconut oil plus extra to grease
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 egg yolk
• 4 medium eggs
• 2 tablespoons fruit vinegar
• 1 pound pumpkin flesh skinless and seedless, chopped
• 7 tablespoons double cream
• 1/2 cup milk
• 1 1/4 cups brown sugar
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ginger
• 1 pinch nutmeg
• dill seeds to garnish

1. Rub the flour and coconut oil together then mix in the salt and sugar. Add 1 egg and mix well then knead until smooth, gradually adding the vinegar and 3-4 tbsp cold water. Try not to let the dough warm up too much. Wrap the dough in plastic wrap and chill for 1 hour.
2. Place the pumpkin and 1/2 cup water in a saucepan and bring to a boil. Remove 2 tbsp pumpkin after 5 mins of cooking and continue to cook the rest cook for a further 10 mins. Drain the excess liquid.
3. Preheat the oven to 325u0b0F. Mix the heavy cream, milk and brown sugar together then stir in the cinnamon, cloves, ginger, nutmeg and 3 eggs. Thoroughly mix in the stewed pumpkin.
4. Grease a 10 inch round pie pan with coconut oil. Roll out the dough on a lightly floured work surface to make a circle large enough to fit in the pan, then lay it inside. Press down gently. Trim away any excess and use this to make pastry decorations for the top. Beat 1 egg yolk and brush over the pastry. Bake for 15-20 mins.
5. Increase the oven temperature to 400u0b0F. Pour the pumpkin mixture into the pastry and add the pumpkin pieces. Bake for 50 mins to 1 hour. Top with the pastry decorations and bake for 5-10 mins, depending on their size. Remove from the oven and garnish with pumpkin seeds and dill. Serve.

flour, coconut oil, salt, sugar, egg yolk, eggs, fruit vinegar, double cream, milk, brown sugar, ground cinnamon, ground cloves, ginger, nutmeg, dill seeds

Taken from www.yummly.com/recipe/Pumpkin-Pie-1410549 (may not work)