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RECIPE

Pumpkin pie

How local is this dish?	Main Ingredients are local
Which season is this recipe best for considering availability of ingredients?	Winter

Category	Holiday Foods
Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local	I haven't tried this with sunflowers seeds substituted for the almonds,or butter for oil, but that may help it be more local

Add To Favorites	Post Comments
Email Recipe To A Friend	Print This Recipe

Ingredients :

Pumpkin Pie- from Annemarie Colbin's The Natural Gourmet

Crust

1 1/2 c rolled oats�

1/2 c any local flour

1/2 c almonds

1/3 c oil

3 tbsp maple syrup

1/4 c water

pinch salt

Filling

3# butternut or similar winter squash

3 eggs

1/2 c maple syrup

pinch salt

1 tsp ground cinnamon

1/4 tsp each ground ginger, nutmeg and cloves

How to Prepare :

Cook squash in oven til tender. (400F for 45-50 min. works well for butternut sliced in half and put cut side down on a cookie sheet).

While squash is cooking, prepare crust.� Oil a 9 inch deep dish pie plate.

Combine oats, flour, and nuts in one bowl.

Combine in another bowl oil, syrup, water and salt.� Whisk, then stir well into dry ingredients.� Pat the crust into the pie plate and bake 5-7 min. at 400F. Do not let it brown.

You should have about 3 c cooked squash.� Combine this in a blender with eggs, syrup, salt and spices.� Process til smooth.� Pour the filling into the parbaked pie crust and bake at 400F for 15 min.� Reduce heat to 375F and bake until the center is set, 15, 30 min or more depending on the wetness of the squash.� Let the pie cool to room temp. before serving.� Enjoy!�

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Added on

30, Nov 2006

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