I made a pie tonight for my friend from Mt. Kisco, Susan Carpenter. Susan is English and isn’t familiar with making American pumpkin pie. She also avoids eating gluten, eats organic for the most part, and avoids cane sugar. So this recipe is my solution for her, and I thought I’d share it with you all. I’m always excited when I learn something new and this week I learned how to use fresh pumpkin to make pie. Click here to watch the video instructions…
Here’s the recipe from the video. The amounts are approximate, since I don’t measure and I don’t use recipes. I think proportionately when cooking as you can see from the recipe. (like, hmmm, if I cook two cups of this and eat two cups of it, then I will probably gain 1 inch…)
- 3.5-4 cups cooked pumpkin, drained (use baking pumpkin, not jack-o-lantern pumpkin)
- 2 eggs
- 1/2 cup creamy stuff: in this video I use a combination of soy and rice milk.
- 1 ripe banana
- 3-5 Tbsp agave nectar (depending on sweetness desired)
- 1 Tbsp Pumpkin Pie Spice (or 1tsp cinnamon, 1 tsp allspice, 1/2 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg)
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 Tbsp Brandy
Add all of this to a blender and blend until fluffy and even-colored.
Pour into greased ramekins or into a pie crust. For Sue’s pie I used a base in the pie pan of chopped walnuts, pecans and coconut flakes, lightly chopped in the food processor. The smaller ramekins bake at 350 degrees for about 20 minutes, or until the top edges come away from the dish and are slightly browned. The pie takes about 45 minutes until the pie starts to brown on top and come away from the edges.
I served the ramekins with a little more brandy poured over the top. Yumm!
Notes: You don’t have to use soy or rice milk, I tried a little half and half this week and that worked great too. I baked the pumpkin until soft, then let it drain overnight. A lot of liquid came out! Regarding crusts: you can always make your own, but I’ve experimented with two store crusts this week: From Mrs. Green’s: a frozen organic whole spelt crust. It was mediocre. From Nature’s Temptations: a frozen organic wheat crust that was fantastic. Of course I couldn’t use these for Sue as she wanted one that was gluten-free, and preferably grain-free.
I wish I taken a photo of this pumpkin! It was huge! I got it at Boni-Bel organic farm and it was about 50 pounds. Not only have I experimented with pie over the past week, but also Pumpkin-Ginger soup, Baked Savory Pumpkin with Garlic and Chili. The baked pumpkin went over well. Our friend Jared ate about 3 pounds of it for supper!