Whole Grain Pumpkin Pie

Pumpkins in the field

These pumpkins are now ripe, cured, and ready to entertain your tastebuds!

Makes two pies.

Step 1: Select pumpkin or winter squash and wash, cut in half and remove seeds. Bake in oven at 350 for 45-90 minutes until soft. Let cool.

Step 2: Scoop out the cooked pumpkin, and drain if too watery.

Step 3: Make the pie crusts. You’ll need:

  • 2 cups Nash’s soft white wheat flour
  • 2 sticks butter, sliced and frozen
  • Pinch of salt (optional)
  • 3-5 tablespoons ice-cold water

In food processor add flour, salt and butter and pulse until mixed. Add 1 tablespoon ice-cold water at a time until a ball forms. Take care not to let the dough get too wet or to overwork it. Separate dough into 2 balls and cover and refrigerate until ready to roll out crust. If you don’t own a food processor, no worries. You can do the crust by hand with a pastry cutter or fork.

Roll dough ball out on a floured surface to fit your pan, about a 12″ circle for a 9″ pie pan. Place rolled dough over a buttered pie dish and press in, crimp or flute edge.

Step 6: Make the filling. You’ll need:

  • 1 cup sugar (1 1/4 cup honey may be substituted)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • (or 4 teaspoons pumpkin pie spice instead of above spices)
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups cooked pumpkin or winter squash
  • 12 ounces liquid, such as local Dungeness Valley Creamery milk, canned evaporated milk, or milk substitutes such as coconut milk or almond milk

Mix all filling ingredients well in hand mixer or blender.

Step 7: Fill the crust. You may choose to parbake the crusts for 3 minutes before filling. Pour filling into crust from 1/4 to 1/2 inch from the top. Bake at 425 F for the first 15 minutes then turn down to 350 F and bake another 45 to 60 minutes, until a blunt knife inserted into the center comes out clean.

Step 8: Let cool and enjoy! Ideas for excess filling: make french toast, muffins, or bake without a crust. You may choose to save the pumpkin seeds for planting next year or to roast in the oven for a snack.

Have you tried this recipe? Tell us how it turned out!

Winter Squash Muffins

Makes 20 small muffins

acorn squash

Steam these squash for autumnal muffins.

3 eggs
1 cup honey
1 cup veggie oil
2 cups steamed squash
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
1 cup raisins

Beat the eggs until light and foamy. Add the honey, oil, squash and vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon. Add to the egg/squash mixture and stir until well blended. Add nuts and raisins. Pour into greased or lined muffin tins. Bake in a preheated 350 degree F oven for 20-25 minutes. They will stay fresh for 4 days, or freeze them for up to 2 months.

Have you tried this recipe? Tell us how it turned out!

Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

breakfast cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

Have you tried this recipe? Tell us how it turned out!

Sweet Potato/Squash & Lacinato Kale

1 large sweet potato OR 1 small winter squash
1 bunch lacinato kale
2 cloves garlic
Juice of one-quarter lemon
1/4 teaspoon cinnamon
1 teaspoon honey or maple syrup
1/8 teaspoon ground cloves
Salt and pepper to taste
Pinch red pepper flakes
2 tablespoons olive, peanut or organic canola oil

Peel the sweet potato/squash and cut into bite-sized pieces. Cook in 1 tablespoon oil over medium heat, stirring occasionally, until just brown on all sides and soft. While they are cooking, wash kale, remove the ribs, and cut the leaves into thin ribbons. Mince or press the garlic and set aside. Once the potato/squash is fully cooked, add the cinnamon, cloves, salt and pepper and then set aside.

Heat remaining oil in the pan and saute garlic and chili flakes for 2-3 minutes, stirring often, until fragrant. Add kale to the pan and stir often until it’s cooked down significantly and is tender. Season the greens with salt and pepper to taste. Combine the potato/squash, honey or maple syrup, and lemon juice with the greens, stir and serve.

Have you tried this recipe? Tell us how it turned out!