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Pumpkin Pie: Winter Squash Continued

20 J00000010UTC 2011

It seemed like after the three recipes from the last post, we needed a follow-up dessert. To pack in the carotenes, fiber and complex carbohydrates– plus a great holiday snack– here’s a pumpkin pie recipe that works for nearly everyone. As always, my goal is to avoid nearly anything synthetic in a box or a can– so I’ve used a real pumpkin and some other non-traditional ingredients to come up with a completely traditional pie.

Kinsey Family Farms

You don’t have to call this pie gluten free or dairy free…but it is…so your guests who are having to guess about everything on the table are safe.

A word about gluten free crusts— there are many out there, some pre-made, some home-made, some tasty, some not-so-much. This one is home-made and is hearty, nutty and dense, not flaky. It’s rustic style does not fit just any pie, but it definitely works for pumpkin, pecan and most anything else in fall and winter. Here it is:

Nut Crust Pie Shell

½ cup pecans or walnuts, ground

1 cup brown rice flour + ½ cup buckwheat flour

1 Tbsp organic sugar

1/2 tsp cinnamon

pinch fine sea salt

½ cup organic butter, chilled, cut into small pieces. For a dairy free option, use coconut oil.

1 tsp vanilla extract

2 large eggs

Mix ground nuts and flour together or process in food processor. // Cut in butter or coconut oil. // Add remaining ingredients and work with fingers till mixture resembles coarse meal. Form into a big ball. // Wrap in plastic and refrigerate for at least 1 hour. // Smoosh into 8 or 9 inch pie pan and make the edges look as good as you can. // Bake for 10 min, cool slightly, then fill and bake pie as directed.

Baking a Pumpkin

Buy a pie or ‘Baby Bear’ pumpkin. They are smaller than jack-o-lantern pumpkins and cook up quickly. // Preheat oven to 400 degrees. // Cut the pumpkin in half from the stem down to the butt. Lay it open, seedy side up. // Place on a cookie sheet and wrap the face of each side in foil. // Bake for 1 hour to 1 hour 15 minutes, till it becomes aromatic. // Remove, take foil off and allow to cool for at least 30 minutes. // Scoop out seeds with a spoon and save for baking or planting– or discard. // Scoop out meat of pumpkin with a spoon into a food processor or blender. Process or blend till smooth-ish.

Pumpkin Pie

1 crust recipe (see above or make your own– just no shortening, please)

2 c fresh pumpkin puree

1/3 cup agave nectar + 1 Tbsp raw melted honey

2 eggs

3/4 cup canned coconut milk (I used Thai Kitchen)

1/2 tsp vanilla

1/2 tsp fine sea salt

1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger– or more to taste

In food processor briefly puree pumpkin, eggs, agave, honey, coconut milk and vanilla. // Gently stir in salt and spices. // Pour into prepared pie crust. // Bake at 400 degrees 45-55 minutes. // Allow to cool for as long as you can, then enjoy.

I hope you’ll try this…it’s really so good.

2 Comments leave one →
  1. malia permalink
    20 J00000010UTC 2011 12:57 pm

    Thanks for the recipe on baking a pumpkin for puree! I was just wondering how to do that.

  2. 20 J00000010UTC 2011 2:00 pm

    You are welcome! I learned it just last year myself and will never go back to the canned stuff again. Plus, it leaves your house smelling like Thanksgiving.

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