I started making this for a couple of reasons. First, reading and research showed that this was likely how the pilgrims made a pumpkin pie and, second, when my husband first went gluten-free this was easier than making a gluten-free crust!
I served this as the dessert course at my Winter Squash cooking demo and tasting at Earthbound Farm this weekend. It was a rousing success. I used my Blue Hubbard Purée. Feel free to use whatever your favorite pumpkin pie filling is!
Ingredients
1 organic North Georgia Candy Roaster (you can use any pumpkin or winter squash)
4 cups pumpkin or winter squash purée (you can use any pumpkin or winter squash purée)
2 Tablespoons heavy cream
3/4 cup organic dark brown sugar, lightly packed
3 eggs
4 Tablespoons olive oil
1/4 cup ricotta cheese
1/4 cup maple syrup + more for brushing on the squash
2 to 3 Tablespoons fresh ginger (peeled and grated)
1 Tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
whipped cream or ice cream, for serving, optional
Procedure
Preheat oven to 375 degrees Fahrenheit. Slice the squash in half, lengthwise. Scoop out the seeds and some of the flesh. I left about an inch all the way around. Reserve the seeds for roasting! Brush the entire cut surface of the pumpkin with maple syrup.
Whisk together cream, brown sugar, eggs, and olive oil until well-blended. Scoop in the pumpkin purée. Whisk to combine. Add in ricotta, maple syrup, ginger, and other spices. Blend until smooth.
Pour into prepared pumpkin shells. Bake for 60 to 75 minutes until a toothpick inserted into the center pulls clear. Let cool completely before serving.
Serve in slices with whipped cream or ice cream, if desired.
I will definitely be making this again soon! And I really hope that the people who attended my demo are inspired to try this.
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