Gluten-Free, Grain-Free Pumpkin Crisp Recipe
Every fall, the kids and I pick out small baking pumpkins from the market. Once home, I cut the pumpkins in half and my children happily scoop out the stringy pulp and seeds knowing that one of their favorite desserts is in progress. They use the seeds for various Halloween crafts at home and school. Sometimes we dye the seeds different colors with food dye to add interest to their crafts. Once all the pulp and seeds are removed, we put about 6 halves on each cookie sheet and roast them (cut side up) for 1 hour at 350 Fahrenheit. I love the smell of pumpkin that fills the house as we putter around doing other activities. Once baked, I sit the halves on the stove top to cool, then I scoop out the pumpkin pulp (minus the skin) and put it in in a food processor. The pumpkin is blended until smooth. Once the pumpkin is completely processed, I proceed with the recipe. I usually cook 3 pies at a time since we are huge pumpkin pie fans.
To Make One Pie:
3 cups of pumpkin (after it has been mixed until smooth in the food processor)
2 cups of packed brown Demerara sugar
1 and 1/2 tsp ground gluten-free cinnamon
1/2 tsp ground nutmeg (I grind it fresh, but you can use gluten-free powdered nutmeg)
1/8 tsp ground fresh ginger (optional)
1/4 tsp sea salt (can use regular salt)
350ml almond milk or coconut milk (you can use 1 cup of cow’s milk)
1/4 cup of brown Demerara sugar
You can add chopped nuts, hemp seed, chopped dates, or anything you like.
2 tbsp of melted butter (you can substitute with 1 tbsp coconut butter if you are dairy-free)
Beat eggs in a bowl. Then add 3 cups of processed pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Pour in milk, blend well. Bake at 425 Fahrenheit for 20 minutes in a pie pan, then 350 Fahrenheit for 30 minutes. 15 minutes before the pumpkin mixture is done, place the mixed topping on top, then finish baking. You can top each piece of pumpkin crisp with a dollop of freshly whipped cream and a sprinkle of cinnamon prior to serving. Enjoy! I’m on my 9th pumpkin crisp this fall, Yumm!
Note: I often cook many pumpkins at a time. Then I freeze the extra (in pie size portions) in freezer bags for later use.