pumpkin & spice pie

In a food processor, pulse the flours, cocoa powder, sugar, and salt until well combined. Add the butter and pulse until small, pea sized pieces remain. Add about 5 Tbs of water and pulse until the dough just begins to come together, adding more water if needed.

Turn the dough out onto a lightly floured clean surface. Shape into a disc, cover with plastic wrap and refrigerate for about 1 hour.

Let dough sit at room temperature for about 15-20 minutes, then roll into a circle, about 12 inches in circumference. Transfer to a 9-inch pie pan; trim away excess dough, or tuck under and crimp edges with your fingers or a fork.

Preheat the oven to 350* F.

To make the filling, combine all the ingredients in a medium bowl and stir until smooth. Pour into prepared pie pan and bake for about 45-55 minutes, rotating halfway through. Bake until most of the pie is set, but the center is still a touch wobbly.

Cool the pie on a cooling rack and serve at room temperature with whipped cream or a dollop of siggi’s Pumpkin & Spice yogurt!