Pumpkin Coconut Pie

Canned pumpkin puree has less water and better texture than homemade. Heating on the stove allows the flavours to open up.

The coconut milk needs to be high quality with cream on top. Shake well before using.

9″ parbaked pecan nut pie crust or other pie crust
425 g/ 15 oz canned pumpkin puree
163 g/ 5 ¾ oz light brown sugar
2 teaspoon ground ginger
1 ½ teaspoon ground cinnamon
½ teaspoon salt
313 g/ 11 oz coconut milk, well shaken
3 eggs

On low heat, in a small saucepan add pumpkin, light brown sugar, ginger, cinnamon, and salt.

Simmer for 3 minutes.

Take off heat and puree with an immersion blender.

Add coconut milk.

Add eggs, one at a time.

Pour into pie shell.

Bake on lowest rack at 175C/ 350F until knife comes out clean, about 1 hour. The center should still be wobbly. An instant read thermometer at the center should read 82C/ 180F. If the crust appears to be darkening too much, protect the edges with a foil ring to the edges.

Allow to cool completely in a warm spot on a wire rack.

For more autumn pies try our Salted Caramel Calvados Apple Pie.

Chicken Pumpkin Quinoa

This is an easy healthy weeknight meal I’ve adapted from Fitness Magazine.  I’ve modified a few details to make it more flavorful but it is still low calorie.  If you wanted to be all foodie you could roast your own pumpkin instead of using canned.  I used hot Italian chicken sausages but use whatever suits your fancy.

Chicken Pumpkin Quinoa

serves 2

1/2 cup quinoa

1 cup chicken stock

2 chicken sausages, removed from casings and crumbled

Continue reading “Chicken Pumpkin Quinoa”

Roasted Pumpkin Soup with Thyme and Gruyère

This one is a firm favourite, from a Rick Stein Recipe
3kg-4 kg unpeeled pumpkin, or butternut squash
2 olive oil
salt and freshly ground black pepper
75g/3oz butter
2 medium onions, chopped
8 small sprigs fresh thyme, leaves only, extra leaves to garnish
2.25litres/4 pints vegetable stock
1 tsp salt
300ml/½ pint single cream
175g/6oz Gruyère cheese, coarsely grated

1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the pumpkin or squash into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.
3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
4. Melt the butter in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices from the plate, the stock and one teaspoon of salt. Cover and simmer gently for 20 minutes.
5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.
6. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.