Wednesday, October 28, 2009

Pumpkin Pie

Make Pumpkin Pie with Your Kids
This recipe was adapted from Sally Fallon’s Nourishing Traditions cookbook.

What you’ll need:
1 sweet “pie” pumpkin
1 frozen pie crust (or make your own crust)
3 eggs
¾ cup sugar (Rapadura or pure cane sugar)
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon powdered cloves
¼ teaspoon nutmeg
Grated rind of 1 lemon
1 cup creme fraiche

Buy a small sweet “pie” pumpkin from the grocery store. I know that Rainbow has yummy ones right now. They’re small and taste better than the jack o’ lantern kind.

Cut in half and scoop out the insides. Nate loved helping with this part. Save the pumpkin seeds to plant or toast later. Ours flew all over the place when Nate was digging them out, and so we didn't toast them this time.

Cut the halved pumpkin into chunks. Nate had a blast using a knife. I was closely watching while getting a few more grey hairs.

Bake covered at 350 degrees for about 45 minutes with an inch of water in the baking dish so that the pumpkin doesn't dry out. It’s done when you can stick a fork in it and it’s soft.

Peel the skin from the pumpkin meet.

Puree with a hand blender, food processor, or blender. Let puree drain overnight either in cheese cloth or a mesh strainer with a bowl under it and a plate on top.

Weigh 15 ounces for one pie. My small pumpkin produced exactly 15 ounces of pureed pumpkin.

Cream eggs with sugar. Blend in other ingredients.

Pour into pie shell and bake at 350 degrees for 35 to 45 minutes.

For toasting the seeds: Clean the seeds well. Put the seeds in a bowl and salt and toss them around. Lightly oil a cookie sheet and spread the seeds out. Toast in the oven at 250 degrees until seeds are crispy.


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