HealthNotes

Roasted Pumpkin Pie

• From: Eclectic Recipes

Ingredients

• Crust1 1/4 cups all-purpose flour

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 cup cold butter, sliced into 1-inch pieces

• 1/8 cup chilled spiced rum, 1/4 cup if needed (or chilled water)

• Filling1 pumpkin (enough for 2 cups puree)

• 1 pinch kosher salt

• 1 Tbs olive oil

• 1/2 cup brown sugar (or 1 cup)

• 3 eggs

• 1/2 cup cream

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 tsp ginger

• 1/4 tsp cloves

• 1/2 cup roasted walnuts (or roasted pecans)

Homemade pumpkin puree and a made-from-scratch crust.

Directions

• Preheat oven to 350°F. Start by preparing pumpkin. Cut in half. Remove seeds and stringy part of pumpkin. Sprinkle with salt and olive oil and roast until pumpkin is very tender, about 30–40 minutes depending on pumpkin size.
• When pumpkin is done, remove from oven and let cool. Scoop out flesh and add to a large mixing bowl and add about 1 cup of water. Puree the pumpkin in the bowl.
• Prepare crust in the food processor with the regular blade or in a mixing bowl with a pastry knife or fork.
• Add flour, sugar, salt, and butter to food processor or large mixing bowl. Pulse in the food processor or cut in butter with pastry knife or fork until mixture is grainy.
• Add enough cold rum so that the mixture just comes together. Refrigerate while you make the filling.
• On a cookie sheet, roast the walnuts or pecans in a 350°F oven until they are fragrant and lightly browned, about 8–10 minutes.
• Combine all filling ingredients in a large mixing bowl and whisk until combined.
• Take well-chilled dough from the fridge and place between two layers of wax paper. Press the dough into a disc and then roll out so it's slightly larger than the pie plate, about 1/2 inch thick.
• Remove the top layer of paper and place the dough in the pie plate. Gently press the dough into the plate. Carefully remove the top layer of paper, trying not to tear the dough. Crimp the pie crust.
• Place the roasted nuts on top of the crust and then pour in the filling.
• Bake at 350°F for 45–55 minutes, or until filling is firm and knife is clean when inserted in the middle of the pie.
• Let cool and enjoy with fresh whipped cream, if desired.