Fresh Pumkin Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Made with fresh pumpkin, fresh ginger, and freshly ground oats and nuts, this dessert is light-years beyond commercial pumpkin pie. Use hearty pumpkin – Hokkaido or kabocha – or other winter squash like butternut, banana squash, or even yams, to make this pie. Do not use Halloween pumpkin, it’s far too watery.
For the crust:
¾ cup ground rolled oats
¾ cup ground nuts (macadamia or walnuts)
½ cup whole wheat pastry flour or GF flour
¼ cup mild oil such as coconut
1 tablespoon maple syrup
For the filling:
2 cups steamed pumpkin, scooped from the skin
1 ½ cups milk or milk alternative
6 tablespoons honey or sugar
2 eggs
2 teaspoons freshly grated ginger (or 2/3 teaspoon dry ginger)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
For the topping:
Whipped cream or vanilla ice cream
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Directions: |
Directions:Preheat the oven to 350 degrees. Use a blender or food processor to grind the oats and nuts to flour, then combine with flour in a mixing bowl. Drizzle oil and maple syrup over the dry ingredients, mix well with clean hands, and press evenly into a 9-inch pie pan forming a high fluted edge. Bake crust for 8-10 minutes at 350 degrees. For the filling, blenderize all ingredients until absolutely smooth , then pour into the baked pie crust. Bake 60 minutes at 350 degrees. If the crust browns too much cover with tin foil strips. Cool the baked pie on a wire rack and chill thoroughly before serving. Serve with whipped cream or vanilla ice cream. |
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Number Of
Servings: |
Number Of
Servings:One deep dish pie or two shallow dish pies. |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
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Personal
Notes: My favorite recipe for the holidays is from Bonnie Mandoe’s Vegetarian Nights Fresh From Hawai’i. I make this every year!
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