Dessert

Dessert Ideas

100-Mile Pumpkin Pie
by Kelly Kuryk, based on the Moosewood Cookbook recipe

This pumpkin pie recipe embraces the "eat locally, season globally!" philosophy. The hazelnut crust goes beautifully with the pumpkin filling. Serve with whipping cream plain or sweetened with honey. To make this 100% local dish use all local ingredients and delete the spices.

Preheat oven to 375 degrees F

Ingredients & Directions

Filling
2 cups pumpkin puree*
1/2 cup honey
2 eggs, beaten
1 cup cream
1/2 teaspoon allspice
2 teaspoons cinnamon
3/4 teaspoon salt
1 teaspoon powdered ginger
Mix all ingredients in a bowl.

Crust
3/4 cup ground hazelnuts
1/4 cup melted butter

Mix and press into the bottom of a 9" pie plate. Pour the filling over top of the crust. Bake at 375 degrees F for 10 minutes. Lower temperature to 350 and continue baking for 40 minutes or until the filling is solid. Serve warm or cold!

*Pumpkin Puree
pumpkin puree can be easily made by removing the seeds** from a pumpkin (I Iike to use the sugar pie pumpkins - not too big and a nicer flavour) cut it into large chunks and steam for about 20 minutes. When the pumpkin is easily pricked with a fork it is ready. Remove the skin and mash or puree until smooth.

**Roasted Pumpkin Seeds
Roasted pumpkin seeds make a terrific high energy snack. To roast: wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250°F for 10 minutes to 15 minutes, stirring occasionally. Salt, if desired, cool and store.