By Gregory Jackson
According to a random in store WiFi Starbucks and Google survey of 42,000 asked whether a pumpkin is for carving or cooking. 55 percent agreed that pumpkins are for carving and 45 percent agreed pumpkins are for eating, despite the overwhelming interest in pumpkin spice lattes (PSLs).
We prefer a complete raw pumpkin pie recipe that wastes nothing.
One pumpkin about the size of a bowling ball, seeded, peeled, and julienned/cubed (use bottom half of pumpkin, the top half can be saved for other pumpkin recipes, or to adjust pie filling consistency thickness).
1 Small carton of vanilla almond milk (or try about 3/4 cup of Hunter Harlor’s homemade almond milk)
1/4 cup melted coconut oil
A generous sprinkling of pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, allspice)
3 Tablespoons (about 3 sugar packets) of sugar in the raw
4 Tablespoons honey (save 2 tablespoons for filling and 2 for pie crust)
1/2 cup grounded flaxseed
1/2 cup pastry flour (like a Bob’s Red Mill pancake mix)
1/2 cup Bob’s Red Mill chocolate cake mix
TO MAKE PIE FILLING
Step 1. Get a pumpkin roughly the size of a bowling ball. Cut in half (horizontally) with top and bottom of the pumpkin in two pieces. Scrape out pumpkin strings and seeds, it’s fun to use your hands. Separate stringy part of pumpkin from the seed (put raw seeds in an empty ramekin or other small container for later). Save stringy part and pumpkin skins for later.
Step 2. Use a blender to put cubed pumpkin into, add almond milk, sugar in the raw, pumpkin pie spice. To make pumpkin pie spice use equal parts cinnamon, nutmeg, and ginger, with a third amount of allspice. Drizzle honey (make about three trips around the blender). Pulsate and blend until smooth. NOTE: Our pie filling turned out quite watery, it’s advised to use most of the small carton and use the rest, about enough for coffee creamer, for your favorite brew. If your pie filling turns out watery feel free to add more raw pumpkin, the thicker the better.
TO MAKE PIE CRUST
In an 8-cup glass dish add 1/2 cup Bob’s Red Mill pancake mix, 1/2 cup Bob’s Red Mill chocolate cake mix, and 1/2 cup grounded flaxseed. We use Bob’s Red Mill (or Hodgson Mill grains) grain mixes; the flaxseed comes in raw whole seed mixes. Get the whole seed mix. Using a coffee bean grinder pulse flaxseed until it becomes a meal. Add to rest of grains. Take raw pumpkin seeds, ground in coffee bean grinder. Add grinded pumpkin seed to grain mix (you can save some of the ground pumpkin seed as a topping for cold/hot cereals, or topping for vanilla ice cream).
Add melted coconut oil, stir with a fork. Drizzle honey. Splash/drizzle with water, accordingly. Mix will make a 9-inch pie, but you want to form the crust into the pie pan. Using your hands fold the dough over itself, if too sticky powder your hands and dough with flour. Set into pie pan.
From the blender, pour pumpkin pie filling onto pie crust. Note: do not add pie filling if too watery. Instead, use the top of the pumpkin as your “experimental” adding to adjust filling to consistency of peanut butter.
Set in refrigerator overnight. The longer the pie rests in the refrigerator the better. Top with whipped cream and zest pumpkin skins overtop whipped cream. Enjoy!
With pumpkin waste of skins, woody stem, and string. Find your favorite vegetable beds in the garden, toss skins, woody stem, and string right onto the soil. Chop with a shovel into soil and cover with leaves. In the spring, turn soil over, to bring the many benefits of fungal to bacterial biomass for your organic garden.