You have to love a cooked vegetable that’s also dessert. How about pumpkin pie for the holidays? It doesn’t have to be something made with toxic ingredients like wheat flour and refined sugar. And it doesn’t have to be difficult either.
Start out with the standard almond pie crust mentioned elsewhere here on Hardscrabble Times. It’s basically 1.5 cups almonds pulverized to flour in a Cuisinart along with a half-stick melted butter. Press into a pie pan and blind bake for a few minutes to set the crust.
For the filling, fire up the Cuisinart again (I don’t even wash it after making the crust) with 2 cups roasted pumpkin, 4 eggs, 1/3 cup honey and 1/4 cup heavy cream, plus 1 teaspoon cinnamon, and 1/2 teaspoon each of nutmeg and clove.
Pour into the crust and bake at 350 degrees for about 45 minutes. This pie is not very sweet, so a little whipped cream topping makes it great. I make mine with honey and a little vanilla.