Saturday, November 24, 2012

White Pumpkin Pie

Cooked White Pumpkins

I've been on a pumpkin pie kick lately. I've also been eating gluten-free. I'm not the biggest fan of gluten-free crusts, but I found a recipe for a pretty mean crust-less pumpkin pie.  I played around with the recipe a bit and my latest version is made with white pumpkin. That's right, they're not just decorative, white pumpkins are edible.


 2 cups of cooked white pumpkin (or 1 can of regular pumpkin)
1/2 cup of unsweetened coconut milk 
1/2 cup of condensed milk
3 eggs
1 tablespoon of pumpkin pie spice
4 tablespoons of flour (either gluten-free, rice, spelt, or regular)
4 tablespoons of maple syrup (or more if you like your pie super sweet)
optional: 1 small slice of fresh ginger (about size of top part of pinky finger)


If using a raw pumpkin, slice it in half. Remove the seeds and rise them in cool water.

You can cook the pumpkin seeds too --toss them with salt, pepper, and coconut oil and place on cookie sheet. They take about 15minutes to brown and crisp up and are super tasty!

Be sure to cook open side down so they don't dry out!

Pie Before Baking
Remove all the stringy parts and throw them out. Cover the pumpkin with oil or butter and place open side down on a cookie sheet. Bake at 350 for about 30-45minutes, until the pumpkin is soft and the skin peels easy. Remove the skin. 

In a high powered blender, mixer or vitamix combine all ingredients and blend until smooth. Pour into greased pie pan.  Cook at 350F for 1 hour, turning once.

Cool & serve with fresh whipped cream.

Looks a little like cheesecake, but tastes like pumpkin!

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