I’m sorry this is so late. I just realized it was still a “draft” and not a page. So this will be great for next year!
Right off the bat, I need to show you this. This is why you should make pumpkin seeds every chance you get. 🙂
Wonderful! So now that you’re convinced, I’ll tell you how I made my pumpkin seeds! I was making pie using a fresh “pumpkin pie” pumpkin instead of canned, so I had to roast some seeds. There are a million recipes, but I like to pick & choose what I like from them.
- First, scoop them. (Many recipes say to rinse them. WHY? It’s unneeded, probably loses some nutrients in the process…ok, that happens through baking too…but it also tastes really good to have some goo left on the seeds! Don’t rinse, just remove all the clumps & strings.)
- Next, lay them out in a glass baking dish.
- Then, lightly salt using Himalayan Pink Salt (Mmmm! Or regular salt…but again, less nutrients.)
- Last, bake at 350 degrees for about 15-20 minutes & stir it up when you check to see if it’s done.
- It’s done when they look slightly browned and they sound “louder” when you mix them up. 🙂
When I put those in the oven to bake, I also put my pumpkin in (quartered and scooped out). The pumpkin is done when you can put a spoon or fork in easily. You want to be able to puree or mash it easily.
Now for the pumpkin pie…I have no pictures of the finished product because I forgot and we ate it too fast with the help of my mom and dad! To make the pumpkin pie, I followed this recipe loosely. Here’s what I did…All measurements are approximate…
- I used a pre-made crust I had hiding in the back of the pantry for a while. I will suggest using a fresh one or making your own. 🙂
- 2 cups of the freshly baked (now soft) pumpkin
- 1 cup coconut milk (the kind in a can, NOT light.)
- 2 farm fresh eggs (nature’s multivitamin…see, this pie is actually GOOD FOR YOU!)
- 1/2 cup honey
- And the spices…this varies depending on how much you like a certain spice. I’m a spice girl. 😉 (You can sniff the spices to get an idea of how much to add or if you will even like it. I suggest at least a little bit of each.) I used some *ground* cinnamon (more than the other spices), ginger, nutmeg, cloves, allspice.
I scooped out the soft, freshly baked pumpkin into the blender and added the coconut milk. I pureed that and poured it into a bowl, then added the eggs, honey, and spices. After I whisked those ingredients, I poured them into the crust and baked for about 45 minutes at 350 degrees…I believe I added about 10 more minutes after I tested the middle with a toothpick. (If it comes out with guts all over it, the pie needs to bake a lil longer.
Serve with homemade whipped cream…1 pint of heavy whipping cream (I believe this could be substituted with 1 can of whole coconut milk) and about 1/4 to 1/2 cup sugar (possibly could substitute honey…or 1/2 the amount of Truvia). You must whip it…whip it good…till it turns into whipped cream and you have little peaks. 🙂