Of course you can use Pumpkin in this recipe, but you’ll need to increase the amount of sweetener. We used the Kobucha squash which is very sweet to begin with.
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The photo is of the 3 inch pies we made for the Farmer’s Market. People just loved them and since we were only asking for donations, we probably pulled in more than if we were selling full-sized pies.
2 ½ Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Nutmeg
½ Teaspoon Ground Cloves
Bake your squash at about 350 for an hour and a half. Put them face down in cake pans with at least half an inch of water in them. Some find that at 350 the skins can burn, so try 330.
When you can easily insert a fork and it comes out clean (not wet), remove them and set them out to cool. Because they contain eggs, these pies should be refrigerated if you’re not going to eat them right away.
Preheat the oven to 350.
If you have dried coconut milk powder, use up to 28 ounces of coconut milk powder to 14 ounces water, and blend it (we use an immersion blender). Powder to water at a 2:1 ratio makes a good, thick coconut milk. More coconut powder makes it still creamier.
Mash all the ingredients. Grease your cake pan or Pyrex using a mixture of coconut oil and liquid lecithin, and bake at 350 degrees for 35 – 45 minutes. Stick a tooth pick into it. When it comes up clean, it’s done.
This is a high fiber, antioxidant charged, low glycemic desert. Orange foods contain carotenoids, potent antioxidants that protect you from heart disease and arthritis.
Swerve Confectionery Sweetener has a ZERO glycemic index and very few calories. It is nearly indigestible, and can cause diarrhea when eaten in large quantities. It’s about 70% the sweetness of sugar.
The type of winter squash you use is up to you. Our favorites are Red Kiri, Hubbard, and Kabocha (Sweet Mama). But you can use or Acorn, or even Pumpkin. If you can’t get fresh, you can always use canned pumpkin.
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