From Reena’s Kooky Kitchen
A series of kooky yet nutritious recipes I concoct daily to feed my taste buds AND my health! Hope you enjoy, and please share comments if you are brave enough to try these recipes!
Gluten free, Dairy free Easy Pumpkin Pie Recipe
Honestly, I am not a big pumpkin fan. Truth be told I am no fan of the big fleshy orange fruit. I think its perfect for carving and tossing. But I do love my desserts and for the last few years have been exploring new ways to cook and savor fruits and vegetables I normally leave at the supermarket.
Last weekend at the farmers market I came across some intriguingly shaped pumpkins, some had warts and others looked like an overgrown capsule. I grabbed a few of the capsule looking ones as they were a $1 each (incredible!) and roasted them in the oven to get a sense of the texture and flavor inside.
I have learned that the easiest way to cook a pumpkin is to roast it whole with knife marks all around. Bake until soft to touch, then slice in half and taste with a spoon. Based on how it tastes, I cook it as dessert or toss in my salad or cook like potatoes or make a carrot pumpkin soup.
Well, my new favorite pumpkin is the Delicata and I’m cooking it weekly!
It’s soft and sweet and mushy and reminds me of our traditional lentil “halva” when I cook it with ghee and cardamom. I decided to experiment with using it to make a pumpkin pie that’s yummy yet nutritious! Enjoy and do share how you made this recipe better!
Decadent Delicata Pumpkin Pie
So quick to make, you can whip this nourishing treat in about 15 minutes and be a hero of a parent this halloween!
No gluten or dairy and you can sweeten with honey, monk fruit or stevia but I love it with no added sugar as the Delicata is quite sweet naturally.
- 2 cups cooked Delicato Pumpkin
- 2 medium eggs
- 2 cups gluten-free oats
- 1 stick (1/2 cup) butter or Ghee (clarified butter)
- 1 (13.5-ounce) can coconut milk (coconut cream for a richer texture)
- 2 teaspoons cinnamon powder
- 1/4 teaspoon clove powder
- 2 tablespoons vanilla extract
- Pinch of salt
- Stevia, monk fruit or honey to taste
- Pecans to top the pie (optional)
- Coconut or whipped cream as the topping (optional)
1. Preheat oven to 350 degrees F and then knife your Delicato and pop it in for about 20 minutes or till soft to touch
2. Cut Delicato in half and scoop out the core while tossing away seeds and skin. Measure two cups and then In a blender blend the pumpkin, coconut milk, cinnamon, clove, salt, vanilla and eggs until well briefly to create a smooth consistency. But don’t over blend.
3. In a medium saucepan, melt the butter on low heat, stir in your sweetener of choice and then the oats.
4. Mix until the oats are well coated with the butter mixture.
5. Remove from heat and scoop spoonfuls of the oat mixture to the bottom of your baking tray. Then pour the heavy blended mixture all over the oats.
6. Bake for 40 minutes or until it seems firm but the center still has a little jiggle to it.
7. Let it cool completely in the fridge before devouring it with some coconut whipped cream and pecans as toppings!
Servings: This makes one pumpkin pie, approximately 16 servings.
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