Pumpkin pie is one of my favorite Fall desserts so I was excited to receive two small pumpkins in my recent CSA shipment. My brother invited us over for dinner last weekend and I wanted to experiment with making a grain-free dessert. I scoured the web and found many interesting recipes but opted to use this one from Straight Into Bed Cakefree and Dried. A delicious spiced filling on top of a ground nut crust — simple to make and a perfect start to the Fall season.
I followed the recipe as written and baked in a springform pan. I wasn’t sure if the pie would leak through the pan so I placed a cookie sheet on the rack below the baking pie to catch any drippings. There was one or two drips but overall it baked beautifully.
Pumpkin pie is the quintessential Thanksgiving dessert but sometimes I am rebellious and make it during the Summer. The kitchen smelled like holidays and it got me all excited and anxious for Thanksgiving. I miss my childhood Thanksgivings where aunts, uncles, and cousins filled my parents house. Since I live so far away from my family, Thanksgiving dinner is only with my brother and nieces. Don’t get me wrong, they are delightful but it’s just not the same.
I let the pie cool on the counter before removing from the springform. The filling is smooth and creamy, not as rich as some pumpkin pies but delicious nonetheless. I used my stick blender to puree the cooked pumpkin and not a single lump survived.
I wasn’t sure what to expect with the nut crust as I haven’t made one exclusively with nuts. Next time, I would make sure that all of the nuts are more finely ground. I let a few larger bits slip through and I didn’t care for the uneven texture. Taste-wise it was good.
Lately, I’m trying to be more conscious of fully using each ingredient and not wasting anything. When I cleaned my pumpkins, I made sure to retain the pumpkin seeds in a separate bowl. I rinsed in water and removed any remaining bits of flesh, then drained and patted dry. I placed onto a greased cookie sheet and baked at 325 for about 20-25 minutes (stirring once after 15 minutes). While hot, I placed into a mixing bowl and tossed with sugar, cinnamon and a pinch of cayenne. It made for a perfect spicy-sweet snack.
If you decide to serve your pumpkin pie with a dollop of whipped cream, then a sprinkle of roasted pumpkin seeds on top would make a lovely garnish!
Now, I’m eager for a succulent roast turkey. Mmmm, and cranberries. Thanksgiving cannot come quickly enough.
For another canned pumpkin recipe, consider this recipe for Pumpkin Nut Bars Using a Cake Mix.