Having a food based holiday happening so close to a candy based holiday alway seemed like serendipity to me.
After all, haven’t we all wondered what to do with those lovely pumpkins post Halloween?
This year we ended up with a few spares after the carving party.
The best ones are the pie pumpkins not the typical carving ones.
What to do with them? Pumpkin PIE gluten free, of course.
To make the fresh pumpkins into puree, just cut in half, place on a cookie sheet and bake till soft.
Then drain the pumpkin meat till all moisture runs off and puree in the food processor. You will have enough for a few pies.
- Preheat oven to 425
- Beat together all ingredients.
- Pour into prepared pie pan
- Place on lower rack in the oven
- bake for 15 minutes
- Reduce oven temperature to 350
- Bake an additional 45 minutes or till a knife inserted in center comes out clean.
Pumpkin pie is one of my favorite breakfasts, at least as long as it doesn’t have a ton of sugar, that is.
This morning, that was exactly what we had, because like I said, we have several pumpkins to eat up.
I put this custard into my newest pie crust recipe.
Katie responded with, ” this is your best pie ever, Mom”.
When your 13 year old says something like that, you just have to believe.