All at once ancient, gourmet, and fabulously delicious. Wonderfully nutritious, it can even be made sugar free. This pie is so good, that the above photo is all that’s left after I came to my senses to blog it!
I designed this pie from a 17th century pumpkin pie recipe (thanks to Inn at the Crossroads; added traditional pumpkin pie spices with a roasted ginger twist I learned from a banana nut squash, pear and ginger soup recipe; and poured it into a stunningly delicious, no-bake walnut and date apple pie crust from The World’s Healthiest Foods.
Halve and seed 1 pie pumpkin (pie pumpkins are much smoother and tastier than jack-o-lanterns), add a 1 inch chunk of peeled ginger and Roast for 90 min at 350F.
Toss 1-2tbs olive oil with the pumpkin seeds, spread over a baking sheet, salt to taste and roast for 45min at 350F (at the same time as the pumpkin halves) for a delicious snack.
1/2 cup warm milk
2-3 Tbs. melted butter
1/2 cup sugar (swap out a sugar alternative)
2 cups pumpkin (1 lb.) – roasted, puréed (Solid pack pumpkin may be used, but the texture and taste isn’t nearly as amazing.
2 Tbs. ground almonds
Filling Spices (approx, I just wing it):
1.5 tsp cinnamon
Grated roasted ginger
1/4 tsp nutmeg
5 ground cloves
1/4 tsp ground allspice
Crust: 2 cups walnuts, 1 cup dates (coarsely chopped in food processor)
Press mixture into pie pan or large pyrex (or any oven safe) glass storage container.
Combine the warm milk and melted butter. Pour over the sugar and stir until there are no grains of sugar remaining. Stir in the remaining ingredients, mixing the filling thoroughly. Pour this into the prepared pie crust.
Bake at 350 for 35 minutes and enjoy!
Alternative option to baking in a pie dish: Place in individual ramkins, they can even be decorated festively. This pie doesn’t hold together as well as a gelatin filled store bought one, but is so much tastier.