Maca Root Pumpkin Pie

This pumpkin pie is so dang good you’re going to want it ALL YEAR long and not just the holidays. This is our take on a classic recipe with a superfood twist. Plus you can’t go wrong with a nice dollop of whipped cream on top!

Total Recipe Time

1 hour

Recipe Ingredients

INGREDIENTS FOR CRUST

• 1 1/4 Cup All Purpose Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1/2 Cup Cold Diced Unsalted Butter
• 5 Tbsp Cold Water
• 1/2 tsp Ground Ginger

INGREDIENTS FOR FILLING

• 1 15oz Can of Organic Pumpkin Puree
• 1 12oz Can Evaporated Milk
• 2 Tbsp MRM Maca Root Powder
• 2 Large Eggs (beaten)
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger

Recipe Directions

METHOD FOR CRUST

1. In a food processor, combine flour, salt and spices. Add cold butter and crumb together. Add water and quickly pulse together until a rough dough forms.
2. Remove from processor, combine contents by hand on a lightly floured surface. Work and knead until a smooth dough forms.
3. Place dough in between 2 sheets of parchment paper and gently roll out until 1” thick. (this will make rolling out easier when the dough is cold and rested) – transfer to the fridge and rest for 30-45 minutes.
4. Preheat oven to 375 degrees. Grease a 9” pie plate with butter. Remove the cold rested dough from the parchment and roll out on a lightly floured surface to about ½” thickness. Lay over pie plate and cover with parchment paper.
5. Fill pie case with baking beans and blind bake in the oven for 18-20 minutes. Remove and allow to cool slightly before filling.

METHOD FOR FILLING

1. In a large bowl, combine all ingredients together and thoroughly mix with a whisk.
2. Pour filling mix into the pre-baked pie crust and return to the oven. Bake for 20-22 minutes or until an inserted knife comes out clean. Serve with fresh whipped or ice cream and enjoy!