3 Yummy Ways to Eat Your Pumpkins

2

ummm…pumpkin soup, pumpkin pie and roasted pumpkin seeds for starters!

Instead of carving that pumpkin, decorate it by painting it then eat it after Halloween. I am such a fan of pumpkin and it is so nutritious.

PICKING THE BEST PUMPKIN
First you need to choose your pumpkin. I particularly like the milk pumpkins that are light and tan in color with a smooth skin. They have lots of sweet meat.  If you pick a traditional pumpkin look for one that has a nice dark orange color.  In any case pick one that is heavy and does not sound hollow. Check for soft spots or bruising.  A pumpkin that is smaller in size, about 3 to 5 pounds, will have the best flavor.

COOKING FRESH PUMPKIN

There are a few options:
Cut your pumpkin open, scoop out the seeds and place the pumpkin halves face down in baking dish.  Add 1/2′ of water to the dish, which will help keep the pumpkin moist. Cook for 45 mins to an hour, or until the skin can be easily be pierced with a fork. Scoop out the meat from the shell.  Then you can run through a food processor to make it smooth.

OR

Cut your pumpkin in half, scoop out the seeds. Cut in large pieces with the skin on and place in a large steamer with water and steam for about 20 minutes.

Curried Pumpkin Mushroom Soup

As we here in the northeast bundle up for our first, I can’t believe it, snow storm, (October?) I particularly look forward to some cozy pumpkin soup.

1/2 cup of chopped onions
1/2 lb of mushrooms, sliced
1 glove of garlic minced
2 tbsp of butter
2 tsp of curry powder
1tsp of turemic
pinch of cayenne pepper
salt and pepper
2 cups chicken or vegetable stock
1 cup of pumpkin puree

Cook mushrooms, onions and garlic in butter, 3 minutes or until onions are soft. Add curry powder and other spices and cook mixture over low heat, stirring constantly for a  minute.  Stir in the stock, then add the pureed pumpkin; salt and pepper to taste; and simmer until ready to serve.

Non-Gluten, Non-Dairy, DELICIOUS Pumpkin Pie
Most people think this is an oxymoron, but I have served it to my friends who are not gluten and dairy free, and they never knew.

Filling

1 3/4 cups of pumpkin puree
11 ounces almond milk
2 large eggs
1 large egg white
1 teaspoon cornstarch
3/4 cup brown sugar (sometime I use a little less brown sugar and add some maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 teaspoon ginger
pinch of cloves, allspice and nutmeg

Blend the first 4 ingredients vigorously by hand or in a processor or blender. Mix in dry ingredients and blend until smooth. Pour into a 9-inch pie shell. Bake in a preheated oven at 425 degrees for 15 minutes, then turn down the oven to 350 degrees and bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Cool for a couple of hours, if you can stand waiting that long, I usually can’t.
Crust
 
1 3/4 cups of crushed gluten-free granola
1/4 cup of crushed gluten-free ginger snaps
1/2 cup cocnut butter
2 tablespoons cane sugar
1/4 teaspoon nutmeg (optional)

Place gluten-free granola and ginger snaps in a cloth or ziploc bag and use a rolling pin to crush granola and snaps into fine-ish crumbs. Place crumbs in a bowl and add cocnut butter, sugar and nutmeg. Use a large spatula or your hands to thoroughly combine ingredients.

Pour crumb mixture into a 9-inch pie plate or tart pan with a removable bottom. Use your fingers to press the crumbs evenly into your pie pan.

Place crust in a preheated oven to 375° F / 190° C. Bake for about 8 minutes or just until edges of crust start to brown.

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted, or olive oil (I prefer olive oil, but you can experiment with other oils)
1 pinch salt

Preheat oven at 300 degrees. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet. Bake for about 45 minutes or until golden brown; stir occasionally. You can experiment with all kinds of spices by adding on tablespoon of spice before roasting to one cup of seeds. Think garlic, curry, crushed red peppers or cinnamon (add a little maple syrup if you go the cinnamon route) – be adventurous.

About the author / 

green diva lisa
lisa@thegreendivas.com'

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2 Comments

  1. embercove@gmail.com'
    Ember November 1, 2011 at 10:59 am -  Reply

    Thank you so much for posting a fantastic gluten free recipe for pumpkin pie! My sister is allergic to gluten so now when I visit her I will be able to bring something everyone can enjoy! :)

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