It's a classic that has stood the test of time as a great way to use up a glut of pumpkins in season and to eat more vegetables. It's also a fantastic everyday dish that would be perfect for a new mama! It has sweet grounding pumpkin (and I like to add sweet potato) with warming spices. It can be sliced up, frozen and re-heated easily.
I have a penchant for these old kitchen items with recipes on them like this pumpkin pie dish. I usually tweak the recipe a fair bit but I love how they serve as a functional way to preserve a classic.
This recipe is still a work in progress and my pastry is not perfected. However following is the recipe for the filling, which is delicious baked on its own like a custard. You could use store bought pastry or find a true and tested version. I promise I will share a pastry recipe when I refine it!
- About 1 ½ cups steamed and mashed pumpkin and sweet potato
- 3 eggs
- ½ cup honey
- 3 tablespoons stevia
- 1 tablespoon finely grated ginger
- 1 teaspoon of cinnamon
- ½ teaspoon nutmeg
- ½ cup sour cream (easier to digest) or cream or coconut cream
- Stir the spices, honey and cinnamon into the warm mash
- Beat the eggs and sour cream/cream
- Stir well into mash
- Pour into partially baked pastry lined dish (or into well-greased dish)
- Sprinkle or grate nutmeg on top
- Bake at 180 degrees Celsius (350 Farenheit) for 40-45 minutes
This could be baked in separate ramekins or in a large rectangle baking dish as an alternative to a round pie dish. Enjoy and please let me know if you try it, how you go and if you adapt it!
Want to make your own sour cream and yoghurt?
If you’re interested in learning about homemade fermented dairy product check out my latest videos on IGTV: