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The bounty that the fall brings includes great food such as squash and, of course, pumpkins. I love the seeds from pumpkins. See my blog and recipe where I use pumpkin seeds as the protein in the first recipe I wrote for this blog :“Green Apple Green Drink”. For Thanksgiving my family did NOT make pumpkin pie, so I found out when a friend of mine made it for our shared Thanksgiving Day when I was adult. How wonderful it tastes! You can make it with gluten free pie crust or with a wheat crust.
Nutritionally pumpkins are healthy, as well as tasty food. Their bright color shows you that they are full of vitamin A, (as beta-carotene) which helps your skin and eyes and helps protect you from certain types of cancer. Pumpkin is an often overlooked fiber source with 3 grams of fiber per cup of pumpkin and has only 49 calories. Pumpkins contain potassium, an essential mineral in many ways. For instance, it is important mineral for people with heart conditions, or after a work out it helps to replenish the electrolytes in our bodies. Another way it is good for our hearts, pumpkin reduces LDLs or what is known as “bad” cholesterol in our blood. They contain nutrients such as Vitamin C, which helps to boost our immune systems. Pumpkin seeds are rich in the amino acid tryptophan, which helps to make us feel relaxed and calm.
As the recipes in this book do NOT contain sugar, but Stevia, the great health benefits of pumpkin are not cancelled out by high sugar content. In Sane and Savory Cookbook I use pumpkin to also make cookies and custard. Pumpkins are definitely not just for Halloween, and they are a great food to include in a healthy diet.
Makes 2 8-inch pies or 1 10-inch deep dish pie
Preparation time: 25 minutes
Baking time: 1 ¼ hours
Preheat oven to 350 degrees F
1 pound 4 ounces (20 ounces) organic canned pumpkin (or equivalent organic cooked fresh pumpkin)
2 tablespoons boiling filtered or spring water
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
3 large organic eggs
25-26 packets stevia (SweetLeaf ®)
1 ¼ to 1 1/3 cups unsweetened evaporated milk
¼ teaspoon sea salt
2 8-inch crusts or 1 10 inch crust (see Whole Grain Pie Crust in Sane and Savory Cookbook, or use store bought crust)
Heat the pumpkin in a saucepan over low heat until it turns a light caramel color and it is quite dry. Make a paste with the boiling water and add the ginger, cinnamon, cloves and nutmeg. Mix this in with the pumpkin. In a separate bowl, mix the eggs with the Stevia, and milk very thoroughly. After the pumpkin is ready, whip in the egg and milk mixture. Add the salt and stir in well. Pour the filling into pre-baked pie shell(s) (which have been baked at 350 degrees for 10 minutes). Lower the heat in the oven to 300 degrees F.
To bake the 8-inch pies, cook them for about 1¼ hours. For the 10-inch pie, bake it for at least 1½ hours.
Check doneness of the pies with a poultry skewer. Return the pie to the oven if it is not done, and bake it for another 10- 15 minutes.