Pumpkin Pie

You can freeze any remaining puree to use for later pies or make pumpkin muffins.

-Cut 1 pumpkin or 1 red kuri squash in half, scoop out the seeds and place cut-side down on a rimmed cookie sheet.

-Bake at 350 until pumpkin or squash is very soft, about 1 hour and 15 minutes.

-Let cool and then scoop out the inside.

-Puree in a blender until very smooth, adding the juice from the cookie sheet if necessary to make s smooth paste.

-Buy or make 1 pie crust.

For the pie: Preheat your oven to 350 degrees.

-Bring 1½ cups half-and-half to a boil and then remove from heat.

-Combine the following:

 3 whole beaten eggs

¼ cup maple syrup

½ cup brown sugar

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

1½ cups pumpkin puree

-Add the half-and-half and then pour into the pie shell and bake for about 50 minutes until filling is set.


Silky-Coconut Pumpkin Soup

-Cut 1 onion or 2 leeks into rings and sauté in a heavy skillet until softened and brown, about 15 minutes.

-Peel 1 sugar pie pumpkin and clean off any seeds.

-Cut into small 1/2-inch cubes. You should have 4 to 5 cups cubed pumpkin.

-Put the pumpkin cubes in a large pot and add the following:

2 cups coconut milk

2 cups chicken broth, pumpkin cubes

-Bring to a boil.

-Add ½ tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.

-Stir 1-2 TBS fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish.

-The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.

-Serve from a large soup bowl or in individual bowls.

-Grind black pepper over generously and if you wish, garnish with a sprinkling of chopped cilantro.

-Leftovers freeze very well.