Tag Archives: crust

Raw Creamy Key Lime Tart

IMG_5407s title raw key lime tart large sProcessed with Rookie

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Raw Margarita Cheesecake

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Raw Chocolate Mousse Tart with an Orange Walnut Almond Crust

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Creamy Orange Chocolate Tart with Cranberry Topper

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Pure Pumpkin Pie

This simple, pure pumpkin pie can be made either with organic canned pumpkin puree, or you can make your own pumpkin puree as I did in this recipe.  Homemade pumpkin puree is ridiculously easy to prepare (you can even bake a few pumpkins & freeze the leftover puree to use as-needed!).  To steam your pumpkin, preheat your oven to 350 degrees.  Remove the pumpkin seeds – don’t throw them away – wash the slimy pumpkin bits off.  Soak overnight in water (add salt if savory, sugar if sweet).  Spread onto a baking sheet, add spices, and bake at 350 degrees until golden.

Back to steaming your pumpkin: place your pumpkin face-down in a large baking dish and fill with 1 inch of water.  Let your pumpkin steam for about 45 minutes, or until you can easily peal the pumpkin skin away.  Add your pumpkin to your food processor and pulse until pureed.   To freeze extra pumpkin puree, place in a freeze-safe container OR add your puree to a Ziploc baggie (stores for about 6-8 months).  I recommend freezing your pumpkin in 1-Cup batches, this way it’s easier later when you add it to a recipe (why not try them in my Pumpkin Perfection Pancakes or Decadent Pumpkin Spiced Cookies?!).

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