From Pumpkin Seed to Pumpkin Pie: Our Baby Pumpkin Pie Recipe Story
Our Baby Pumpkin Pie’s story begins in the Fall of 2016, when pumpkin seeds were harvested from a large Mama Pumpkin during the Halloween carving season. The seeds were carefully stored until April 2017 when we planted the seeds indoors in peat pots.
When May rolled around, the pumpkin seedlings were lovingly transplanted outside into our experimental garden box on our urban balcony.
While waiting for Baby Pumpkin to appear, we harvested the beautiful bright yellow pumpkin flowers and tossed them into our fresh green salads, and sometimes we added them to our breakfast omelets.
Then suddenly one day, without notice but always filled with hope, we were blessed. The first and only female flower was blooming and showing off her swelling belly. Baby Pumpkin was born.
Baby Pumpkin grew quiet rapidly during the summer season and in the month of September she was harvested; a healthy 4.5-pound baby. We are keeping her in a dark and cool place until she will be transformed into a delicious pie in the month of October.
The grand finale to our Baby Pumpkin Pie story will be on Thanksgiving Day 2017 when we will get to share a feast with friends and family in celebration of the harvest season. We’ll be using an adapted version of the New England Pumpkin Pie recipe from the No Gluten No Problem Cooking blog.
Makes 12 servings
Ingredients
2 1/2 cups pumpkin puree
4 eggs
1/2 cup coconut milk
1/2 cup packed brown sugar
2 tsp Pumpkin Pie Me! Spice (from the Spice Station)
1/2 tsp salt
1 uncooked deep shell pie dough
2 1/2 cups pumpkin puree
4 eggs
1/2 cup coconut milk
1/2 cup packed brown sugar
2 tsp Pumpkin Pie Me! Spice (from the Spice Station)
1/2 tsp salt
1 uncooked deep shell pie dough
At first, we attempted the whole
gluten-dairy-free option. But then
dropped the idea of making the gluten-free dough because it was too
complicated; you need a lot of patience and time to prepare gluten-free
recipes. Frozen gluten-free varieties
are definitely not an option. The
gluten-free “dough” crumbles too much and becomes difficult to handle. We also discarded the idea of using the
frozen coconut whipped cream as a topping because we found that the coconut
flavor clashed with the pumpkin-nutty flavors of the pie. Good news though, replacing the heavy dairy
cream with coconut cream worked beautifully.
You can still make it dairy-free by NOT dressing it with whipped
cream: au-naturel and unadulterated pumpkin and spice flavors!
For the step-by-step process of baking
the New England Pumpkin Pie, follow this link to the No Gluten No Problem Cooking blog.
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