3/4 cup Farafena Fonio Flour
¼ cup sorghum flour
¼ c potato flour
2 tbsp tapioca flour
½ tablespoon rice flour
1 tablespoon sugar
¼ tsp salt
½ cup butter or vegetable shortening
¾ cup ice water, plus more as needed
1 tsp apple cider vinegar
1 ¾ cup pumpkin puree
¾ c packed brown sugar
¾ c evaporated milk, or cashew milk, sweetened with dates
2 eggs beaten
2 teaspoons cinnamon
½ teaspoon nutmeg
¾ teaspoon ginger
¼ teaspoon salt
In a large mixing bowl, sift together dry crust ingredients. Mix until uniform.
Cut butter or shortening into pieces and place into bowl with dry ingredients. Toss to coat butter or shortening.
Cover mixing bowl and chill in fridge for half an hour.
Remove mixing bowl from fridge and cut in the butter or shortening with pastry blender or 2 knives until the mixture resembles breadcrumbs with a few larger pieces.
Add ice water and vinegar to the bowl and stir briskly with fork. Add more water as needed to form a soft dough. Form into two discs and wrap with plastic wrap.
Chill in fridge for half an hour.
Roll dough between two fonio-dusted sheets of parchment paper into a 8-inch round.
Bake at 375F for approximately 20-25 minutes until slightly browned. Allow to cool while you prepare the filling.
In bowl, whisk together pumpkin puree, sugar, evaporated or cashew milk, eggs, spices, and salt.
Fill prepared, cooled pie shell and smooth top. Bake in bottom third of 425F oven for 15 minutes. Reduce temperature to 350F, and bake for 30 minutes longer or until knife inserted in center comes out clean. Let cool on rack.
Serve with your favorite ice cream!