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pumpkin

Pumpkin Pie, Gluten Free

Karen · 4 Comments

So, today, I used my sugar pumpkin to make a gluten free pie. Making a pumpkin pie from scratch is a lot easier than you would think. And,  you get to decide what ingredients to use in it. Start with one of those little “sugar” pumpkins available in grocery stores this time of year.

Sugar Pumpkin

To get a pumpkin ready for using in recipes, cut it in about 8 pieces, scrape out the seeds and goo inside. Spray the pieces with olive oil and place them on a baking sheet that has been covered with aluminum foil. Place another piece of aluminum foil over the top.  Bake at 400 degrees for about an hour. Remove from oven and let cool.

When the pumpkin pieces are cooled, peel off the rind. At this point,  you can freeze the pieces. I put about half of my pumpkin in the freezer in zip lock bags for another day. Out of the other half, I made a pie and a savory vegetable dish.  For this post, I am talking about the pie.

Measure out about 2 1/4 cups of the cooked pumpkin. Put it in a large bowl and mash with a potato masher. Add 3 eggs, 1/2  cup of milk, 1/2 cup sugar, 1 tsp. cinnamon, 1 tsp pumpkin pie spice, and 1/3 cup melted butter. Mix well with an electric mixer or a whisk.  Pour into an uncooked pie crust.

Mixes From The Heartland Pie Crust Mix

For my pie, I used Mixes From The Heartland Pie Crust Mix, but you can use any gluten free pie crust mix. I used 1 cup of the mix, 1/4 cup of butter,1 egg, and 1 tsp of vinegar. Mix well, and form the dough into a ball. Place on a piece of plastic wrap, put another piece of plastic wrap on top, and roll out very thin. Place the pie crust in a pie dish, trim the edges, and then press with a fork to form a decorative edge. Pour in your pie filling, and bake for about 1 hour in a 400 degree oven. Serve plain or with whipped cream or vanilla ice cream. MMMMMMMMMM…………..

Gluten Free Pumpkin Pie
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Filed Under: Gluten Free, Recipes, Southern recipe Tagged With: Gluten Free, pie, pumpkin, Recipes

Pumpkin And Peppers

Karen · 6 Comments

A while back, I was invited to a potluck dinner at the campground. Someone had brought a most interesting dish that was made with sweet potatoes, red peppers, and onions. I know it sounds weird, but it really was good. So, this weekend when we went to the grocery store, they had some of those little sugar pumpkins and the first thing I thought about was that sweet potato dish. I got one of the pumpkins and used it instead of sweet potato. Do I have to tell you it was YUM!

To make this, use a small sugar pumpkin. Cut it open and scrape out the seeds and stringy stuff. I cut mine into four pieces. Spray it with olive oil, put it on a baking sheet, and bake in the oven for one hour. Let it cool enough to handle it, then scoop out the pumpkin pulp and throw away the peel.

For my pumpkin and peppers, I put some olive oil in a skillet. Sautee some red pepper strips and onion. Add in two cups of the pumpkin and cook for a few minutes to blend the flavors. Add salt and pepper to taste. Very easy, very yum. I served it with baked ham and broccoli. I think it is my new favorite dish. I know I will never buy canned pumpkin again.

I used the rest of the pumpkin, about 5 cups, to make a pumpkin souffle.

5 cups cooked pumpkin, mashed
3 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 small can evaporated milk + 1 can of water
1 tsp Chinese 5 spice powder
1 tsp cinnamon
1 tsp vanilla

Mix all together well, and pour into a greased baking dish. Bake at 350 degrees for about an hour, or until a knife inserted into the center comes out clean. Serve with ice cream or whipped cream. MMMMMM.

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Filed Under: Cooking, Recipes Tagged With: peppers, pumpkin, side dish

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