Pumpkin

• 2 cups buttermilk or milk
• 3 TBLS butter
• 2 TBLS fresh sage, chopped or 1 TBLS dried
• 1 tsp salt, + pepper to taste
• 1 cup cornmeal
• 1 ½ cups roasted pumpkin flesh
• ½ tsp baking soda
• 3 eggs
• Sweetener of choice, optional

Heat buttermilk, butter, salt, and sage just until boil. Remove from heat. Whisk in cornmeal. Let rest 5 min. Add remaining ingredients. Pour into greased 8x8 dish and bake at 400 until edges are set and center is just barely wobbly, 30-45 min. 

This recipe is an approximation of a CSA member's recipe that he made up.  Thanks, Pete, it's delicious!

This is our family's favorite pumpkin pie recipe!  It's definitely not your conventional pumpkin pie, but it satisfies every diet and every palate!  Gluten-free, grain-free, white sugar-free, and dairy-free, how 'bout that?

FYI this recipe is for two pies.  Why two?  Because if you're going to the trouble to make one, make two and put one in the freezer.  They freeze beautifully!

For the crust:

• 1 pumpkin, sliced lengthwise, seeded
• 2-4 TBLS butter
• 1 tsp ground fennel seeds
• 2 pinches chili powder
• 1 cup breadcrumbs
• 2 garlic cloves, minced
• 2 bay leaves
• 4-6 cups chicken or veggie broth
• 1-2 cups grated gruyere/Swiss cheese

• 4 tablespoons cooking oil
• 4-16 ounces bacon, chopped (depending on your taste)
• 2 cloves garlic, minced
• 1 large red onion, diced
• 2 carrots, diced
• 3 stalks celery, diced (optional)
• 1 large potato, peeled and diced
• 4 cups chopped pumpkin (peeled and seeded)
• 28 ounces canned tomatoes (chopped preferred, or whatever you have)
• 1/2 - 1 tablespoon oregano
• 1 bay leaf
• 4 cups cooked red kidney beans (or 2 cans)
• 5 cups vegetable or chicken broth

• 1.5 lbs pumpkin, seeded, peeled, and chopped into 2” chunks
• ½ lb potatoes, peeled, cut in ¾” cubes
• 2 eggs, beaten
• 3 TBLS butter
• 1.5 cups Gruyere cheese, grated
• Salt & pepper to taste

Boil pumpkin and potato until tender. Drain and mash or puree until smooth. Cool slightly while pre-heating oven to 375, then add eggs, butter, seasonings, and 1 cup cheese. Mix well. Pour into a 9x13 greased casserole, top with remaining cheese and bake until a knife comes out clean, approx 30 min.

This recipe is a delicious savory use of pumpkin flesh.  I have it set up to use pre-roasted pumpkin flesh.  But you can also peel and cube your pumpkin and throw it in raw.  It just might need a little longer cooking time.