“At our farm we grow hundreds of miniature pumpkins, so I make this fun take on traditional pumpkin pie throughout the holiday season,” says chef-farmer Eric Skokan. If your pumpkins are slightly larger, this filling amount will make six; if smaller, you should have enough for eight. (Bake any excess filling in an oiled ramekin.) Sprinkle leftover topping over a dish of fruit and yogurt.
Recipe Ingredient Details:
1 1/2 cups pumpkin puree
1/4 heaping teaspoon ground cinnamon
1/4 heaping teaspoon ground nutmeg
1/4 heaping teaspoon ground ginger
dash of allspice
3/4 cup half-and-half or heavy cream
1/4 cup plus 2 tablespoons natural sugar cane
1 whole egg
6-8 Jack Be Little pumpkins, strings and seeds removed (reserve tops)
1 cup gingersnap cookies, coarsely ground
1/4 cup toasted pumpkin seeds, ground
1/4 cup toasted almonds, ground
1 tablespoon butter
1 tablespoon safflower oil
Preheat oven to 350°. In a medium bowl, combine pumpkin purée, spices, half-and-half, sugar, and egg, mixing well. Reserve.
. On a baking sheet, bake pumpkins and tops until they begin to soften, about 10 minutes. Remove from oven and fill with pumpkin mixture. Return to oven and bake until filling is set, 30–45 minutes. (Start checking at 15 minutes and rotate pan as needed.) Remove from oven.
In a medium bowl, combine gingersnaps, pumpkin seeds, almonds, butter, and oil, mixing well to combine. Transfer gingersnap mixture to a rimmed baking sheet and bake until dry, about 10 minutes.
To serve, place a pumpkin on six dessert plates. Sprinkle each with gingersnap streusel. Lean the pumpkin tops against the pumpkins and serve.
Recipe Additional Notes:
PER SERVING:333 cal, 16g fat (6g mono, 5g poly, 5g sat), 46mg chol, 8g protein, 46g carb, 2g fiber, 95mg sodium
Wed, 2012-10-24 12:30