I’m thankful for pumpkins!!!!! 
Pumpkins are a great source of carotene, vitamin C, B1, B6, folic acid, pantothenic acid, potassium, and fiber.
Colonists supposedly created the first “pumpkin pie” by slicing off the pumpkin top, removing the seeds, filling the inside with milk, spices, and honey and baking it in hot ashes.
RECIPE given to me by Stephanie Carbarcas (with modifications for gluten free)
- 4 eggs
- 2 cups sugar (I used organic sucanat, i.e. brown sugar)
- 1-cup coconut oil
- 2 cups fresh pumpkin puree
- 2 cups flour (I used a mixture of ½ cup Almond flour with 1 ½ cup Arrowhead Mills “Gluten Free All Purpose Baking Mix”)
- 2 tspns baking powder
- 2 tspns cinnamon
- 1/2 tspn baking soda
- 1/2 tspn salt
- 2 tspn fresh grated ginger
- 1/4 tspn cloves
- Slice pumpkin in half and roast for 45 min.
- Set aside pumpkin seeds to roast for snacking later***
- Discard stringy stuff.
- Scoop out the rest of insides and puree in a food processor or blender.
- Mix flour and spices together.
- Combine pumpkin puree with eggs and sugar in a large bowl and mix in the dry ingredients.
- Grease pan with some coconut oil and bake. (I used a 9’’ round Springform pan)
- Bake 350 for 30 minutes or until toothpick/knife comes clean
- I ended up baking for about 45/50 minutes because I think the fresh pumpkin and coconut oil made it really moist and dense.
- Cooled and then drizzled with a bit of store bought organic gluten free vanilla frosting.
The result ended up being quite moist and surprisingly rich. Like dark chocolate – only needed a few bites of PURE PUMPKIN PLEASURE.
I would like to try to make it a bit lighter as well but not sure how to modify.Suggestions?
Play around and let me know how it turns out for you.
