Pumpkin Pie with Lemon

From Nourishing Traditions

1 recipe basic pie crust
1 15-oz can pumpkin puree
3 eggs
3/4 cup cane sugar
1 teaspoon freshly grated ginger, or 1/2 teaspoon dry ginger
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
finely grated rind of 1 lemon
1 cup crème fraîche

1. Line a 9-inch pie pan with basic pie crust dough and pinch edge to make a decorative border.
2. Beat the eggs together with sugar in a medium bowl. Gradually blend in the other ingredients and mix until smooth and combined. Pour filling into the pie shell and bake at 350°F for 45 – 60 minutes or until filling is set. Let cool completely before cutting.

Basic Pie dough:
1 1/4 cups all-purpose flour or whole wheat pastry flour
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into 1/2-inch pieces
1/4 cup ice water

To make crust: In a food processor, pulse flour and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water; pulse until dough is crumbly but holds together when squeezed. Form dough into a 1-inch-thick disc, wrap tightly in plastic, and refrigerate until firm, about 1 hour.

Lightly flour your work surface and roll the dough into a 12” circle. (If dough is very hard, let sit at room temperature about 10 minutes before rolling out.) Gently fold the dough in half, place in a 9 inch pie dish, and carefully unfold. Trim and crimp the edges for a decorative crust. Place the pie dish in the refrigerator and chill for 15 minutes before filling.