Pumpkin Pie - 'tis the Season!

Jamboree Squash

I had some pretty squash, pumpkins and gourds for decoration over the last month, but now it was time to use them. Nice heavy winter squash make very good pumpkin pies. I had gotten a green-blue colored "Jamboree" squash, just like I had last year, and from that squash I made the best "pumpkin" pies I have ever had. The texture is silky smooth, unlike the little pumpkins that no matter what, seem to end up with too much texture. The color of the squash inside is the prettiest bright yellow orange color - something I would not have expected, by looking at the cool outer color.

Yesterday I finally baked the squash (poke a few small holes into the top to let steam escape and bake whole on baking sheet at 375 degrees for 1 hour - for an 8-lb squash) and got all the flesh removed and pureed properly.  I had a little tiny ½-cup left yesterday, so I made some Pumpkin Tapioca Pudding, which was just delicious.  

Pumpkin Tapioca Pudding

Pumpkin Tapioca Pudding

Makes 4 servings

2 cups milk (or ½ milk, ½ cream)
½ cup sugar
3 tablespoons instant tapioca
½ cup pumpkin puree
½ teaspoon ground cassia cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice

In a saucepan combine the milk, sugar and tapioca and allow to stand for 5 minutes. Add in the rest of the ingredients and bring the mixture to a boil. Reduce heat and continue to cook, stirring, for about 6 minutes until tapioca is cooked and thickened.

To prevent a skin forming over the pudding, either place a piece of plastic wrap directly covering the surface of the hot pudding, or just stir the pudding every 2 to 3 minutes as it cools. Serve with whipped cream and a sprinkle of nutmeg.

Today I made a pie. I was trying out a new recipe I made up.  I wanted to make a 10-inch pie, so I wanted to have enough filling.  I actually ended up using a 9½-inch pie plate, though it is exceptionally deep, so I believe it would be the same filling amount as for a 10-inch plate.  I figure it is better to have a large pie and make less of them.  Here is what I did:

Chris' "Pumpkin" Pie

Chris' Pumpkin Pie

1 single-crust 10-inch unbaked pie shell
2 cups pumpkin or squash puree
2 cups whipping cream (can substitute evaporated milk)
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cassia cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 eggs, slightly beaten
2 tablespoons Brandy, optional

Directions: Preheat oven to 350 degrees (325 if using convection). With a whisk, hand held mixer or stand mixer, mix together all the ingredients until combined.  Pour into prepared pie shell and bake for about 1 hour and 5 minutes, or until a knife inserted halfway between center and edge comes out clean.

Yum!


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Pumpkin Loaf and Gluten Free

Today I was helping out my sister in law. She needed some cookies and maybe a loaf or bar dessert for a bake-sale, and just didn't have the time to get them made.  She asked if I could help; maybe some cookies?  Maybe a pumpkin loaf?  Her Mom had some fantastic dessert loaf recipes, and I have been giving the recipes a workout.  I've made her Date Loaf, Date Nut Loaf, Zucchini Bread, Banana Bread, and Pumpkin Bread.  I made the Zucchini Bread once with regular flour, and once gluten-free.  Either way it was great.  The fact of the matter is that I am finding using gluten-free flours seem to make these loaves much more moist and delicate in texture.  Not quite to the point of being like a cake, but borderline.

Pumpkin Loaf, made with dates

Pumpkin Loaf

Makes one 4 x 8-inch loaf
Easily doubles to make 2 loaves

1⅓ cups white sugar
2 eggs
⅓ cup butter
1 cup pumpkin
1½ cups flour
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon 
½ teaspoon allspice
¼ teaspoon cloves
⅓ cup water, warm
⅓ cup nuts
⅓ cup raisins or dates

Heat oven to 350 degrees. Grease and flour one 8 x 4-inch loaf pan. Cream the butter and sugar and beat in the eggs and pumpkin. Sift or whisk together the dry ingredients and add in with the water until combined. Stir in the nuts and raisins. Pour into loaf pan and bake for 1 hour.

This recipe is easily doubled. If using canned pumpkin, just use the whole can, then double all the other ingredients.

NOTES: These dessert loaves seem to lend themselves well to using gluten-free flours.
Substitute your favorite gluten-free flour mixture and add 1 teaspoon xanthan-gum if desired. All other ingredients and directions are the same.



I had already made the Pumpkin Loaf once before, last year around this time.  'Tis the season, you know!  I am not overfond of using raisins in recipes, as I don't like the cooked texture of them, so I substituted dates last year.  It was terrific, without a doubt.  So, now when my sister-in-law suggested Pumpkin Loaf, I couldn't even recall if I had tried that recipe yet, or not.  I checked through my photos, and sure enough, I had.  Since I am trying to test recipes using gluten-free flours, post the photos and recipes in my website, and let everyone know what I did differently, I thought this would be the perfect opportunity.

Gluten-Free Pumpkin Loaf, made with raisins

I got out one of the gluten-free flour mixtures in my cupboard, and set to work.  The recipe calls for 1 cup of pumpkin.  Now, I mean, seriously - one cup of pumpkin?  Who has one cup of pumpkin?  One can of pumpkin is nearly 2 cups.  If I am going to open a can to make this loaf, then I may as well make two, right?  That's what I did.  I made two nice loaves, plus I took just a little batter to put in a tiny loaf pan, so I could take photos, and taste it.  The larger two loaves will be for the bake sale.  Again, this Pumpkin Loaf is just divine, made gluten-free. 

There was a huge difference in the color.  I have no clue why this would be.  I used no coloring aside from the pumpkin itself.  The regular loaf was what one would expect. Denser and coarser than a cake, but moist and delicious.  The gluten-free version is just softer, more moist and tender of crumb.  I may just have to switch to GF flours routinely, for these types of loaves!    


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.