1 3/8cupspure pumpkin puree, half of a 796 mL can (27 ounces)
1cuporganic raw sugar
1 1/2teaspoonsground cinnamon
Separate the egg, putting the white into a mixing bowl and the yolk into a 1-cup measuring cup. To the yolk, add the juice of half a lemon and enough cold water to bring it up the one-cup mark. Chill this in the refrigerator while combining the flours. Leave the egg white at room temperature.
Whisk together the flours and salt.
Cut lard into the flour mixture until it is in lumps about the size of peas.
Whisk the egg white until it is foamy.
Add the yolk mixture to the flour mixture and stir about 7 or 8 times.
Pour the foamy egg white over all and stir a few more time until the dry part is just barely all incorporated.
Chill this dough in the refrigerator for an hour or overnight
On a well-floured surface (Use any of the flours used in the recipe), roll out the dough for a single pie crust and place it into a 9-inch pie plate. Put remaining dough away for another purpose.
Preheat oven to 350F.
Add everything except the pie shell to a blender in the order given. Puree until smooth and pour into the pie shell.
Bake for 20 - 30 minutes or until the filling is almost set in the centre. At this point, I turn the oven off and leave the pie inside for 30 minutes for the filling to firm up without overbrowning the crust. (When a knife inserted into the center comes out clean, your pie is done.)