Homemade pie crust using fresh milled grain - Pumpkin Chocolate Pie

My 5 year old's favorite thing to do is cook with me.

One day we decided to make this amazing Pumpkin Chocolate Pie.  

 

First we made our crust:

2.75 cups of fresh milled flour

1 teaspoon Pink Himalaya Salt

1 cup of chilled unsalted butter, cut into slices

1/3-1/2 cup of buttermilk

Instructions

1) Add butter into flour with your hands.  Use a pastry cutter if you need help.

2) Add buttermilk very slowly.  Take a break and mix it in.

3. Knead dough

4. Divide the dough in half.  

We always cook the dough immediately.  However, you can store the dough in the fridge for up to one week.

Now for the chocolate pumpkin filling

Combine all of this in your mixer:

2 eggs - at room temperature

1/2 cup of fresh milled flour

1/4 cup of brown sugar

1/4 cup of granulated sugar

3/4 cup of cinnamon - use pumpkin spice if your wife doesn't like Cinnamon :-)

1/2 teaspoon of Himalaya salt

2 teaspoons of Organic Vanilla

12 tablespoons of butter at room temperature

1/3 cup of pumpkin butter

2 cups of semi-sweet chocolate chips

2/3 cups of sweetened condensed milk (pro-tip make your own!)

Bake at 355 degrees for 55 minutes.  Allow 22 minutes to cool.