White Pumpkin Pie
Makes 6 servings
Ingredients
1 White Pumpkin, medium size
3 Teaspoons Salt, divided
2 Large Eggs
- 1 (14oz) Can Sweetened Condensed Milk
- 1 Teaspoon Pumpkin Pie Spice
- ½ Cup Butter, unsalted, cold/frozen
- 1-¼ Cups All Purpose Flour
- 1-½ Teaspoons Granulated Sugar
- 3 Tablespoons Cold Water
Instructions
Preheat the oven to 375°F
Cut the white pumpkin in half (carefully). Using a spoon scoop all the seeds and stringy parts. Either keep the seeds for use later or just discard.
Rub a little oil over the flesh then sprinkle with salt. Lay face down on a baking sheet lined with parchment paper then poke some holes through the back with a shape knife. Bake in the oven for about an hour. When you take it out you should be able to scoop the pumpkin flesh away from the skin easily.
Add to a blender and blend until totally mixed and blended.
Pass through a sieve so that most of any fluid is out. Add two cups of the pumpkin puree to a mixing bowl with the eggs, condensed milk, ¼ teaspoon salt and the pumpkin spice. Mix together well with a whisk but don’t get too vigorous that you incorporate bubbles.
While the pumpkin is baking in the oven add the flour, ½ teaspoon salt, and the sugar to a mixing bowl. Mix well with a whisk.
Grate the frozen butter into the flour mixture, in about four batches. Inbetween each batch stir the flour around the butter so that it doesn’t stick.
Add the cold water then knead the mixture together for about 2-3 minutes. (you might need another little water). Make a disk then wrap in plastic wrap and refrigerate.
After the dough has refrigerated for about 20 minutes unwrap and lay on a floured surface and roll out with a rolling pin. Lay the rolled out dough over a 9″ pie dish. There should be plenty of extra hangover. Tuck the sides under and create a fluted edge using fingers and thumbs. Add back to the refrigerator again.
Take the pumpkin filling and pour into the refrigerated pie crust. Put directly into the oven, preheated to 425°, for 15 minutes.
After those 15 minutes are up turn the temperature down to 350° and cook a further 30 minutes. The center of the pumpkin pie should be set.
Remove from the oven when the center of the pie is set and allow to cool completely.
Recipe from The Cagle Diaries
Loaded Sweet Potato Nachos
Makes 3-4 servings
Ingredients
-
2 sweet potatoes, look for ones that are long and narrow, sliced into ¼ inch rounds
-
2 Tablespoons olive or avocado oil
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
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1 teaspoon ground cumin
-
1 teaspoon paprika
-
1 teaspoon chili powder
-
½ teaspoon sea salt, plus more to taste
-
½ teaspoon pepper, plus more to taste
-
½ cup black beans
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1 cup shredded Mexican cheddar cheese
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1 jalapeno, sliced
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½ cup grape/cherry tomatoes, chopped
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¼ cup red onion, diced
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¼ cup fresh cilantro, chopped
-
1 avocado, sliced or chopped (optional)
Instructions
Preheat oven to 400°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
Recipe from Eating Bird Food
Italian Sauteed Eggplant and Tomatoes Recipe
Makes 4 servings
Ingredients
-
3 tablespoons extra Virgin Olive Oil
-
2 garlic cloves, minced
-
2 small or medium eggplants, cut into cubes (skins removed if desired)
-
2 cups tomatoes, diced
-
1 teaspoon salt
-
Black pepper, to taste
-
1 tablespoon fresh basil leaves
-
Parmigiano cheese (parmesan cheese) optional- for serving
Instructions
Cut the eggplant into ½-inch cubes.
Add olive oil to cover the bottom of the pan in a large skillet on medium heat. Add the eggplant- season with salt when the oil is shimmering and hot. This will help release the water right away before browning.
Cook, stirring often, until eggplant is tender and golden brown (about 10 minutes). This may take some time since the eggplant will release all its water before browning. Add garlic and stir to combine.
Add diced tomatoes and stir to combine. Turn heat to medium-low and cook for 20 minutes, stirring occasionally.
Add fresh basil and pepper to taste. Stir to combine. Serve hot, warm, or cold with a garnish of fresh basil. Add a sprinkle of parmigiano cheese, if desired.
Recipe from Cucina by Elena