Paolo wrote: Fri Nov 27, 2015 10:48 am Talula:

I grew the pumpkins from this mystical seed I took from a castoff pumpkin at the festival last year, nurturing the vine all summer long with rain water I collected in buckets which I made from the bark of...

OK, I bought a rain barrel and had the thing in a pot near the barrel, all right?

Seriously, though - I use heavy cream cut 50/50 with water instead of milk, coconut flour instead of wheat flour, and I don't put it in crust. So I guess it's more like a mousse. That, and I use 1/2 cup of Splenda instead of 1 cup of sugar.

Look out, Riverwind, the cauliflower salad is in abundance.

Paolo wrote: Fri Nov 27, 2015 10:48 am Talula:

I grew the pumpkins from this mystical seed I took from a castoff pumpkin at the festival last year, nurturing the vine all summer long with rain water I collected in buckets which I made from the bark of...

OK, I bought a rain barrel and had the thing in a pot near the barrel, all right?

Seriously, though - I use heavy cream cut 50/50 with water instead of milk, coconut flour instead of wheat flour, and I don't put it in crust. So I guess it's more like a mousse. That, and I use 1/2 cup of Splenda instead of 1 cup of sugar.

Look out, Riverwind, the cauliflower salad is in abundance.

Paolo wrote: Sat Nov 28, 2015 8:41 pm The best way I've found to cook a pumpkin is to split it, take out the guts, and fill the halves with water. Bake them at 375F until the flesh comes off the rind easily when poked with a fork. Allow to cool, and strip from rinds. Mash and remove strings, etc. The seeds can be saved and roasted separately.

Find your favorite pumpkin pie recipe, and use your pulp for that. I recommend upping the spice and using heavy cream, not milk. Coconut flour also is a great thickener - the organic, fine grind type. Hogdson's Red Mill is not good for this. It clumps and doesn't mix well. You will want a batter that is thicker than your average pumpkin pie mix.

When baking the initial pie filler, use a glass plate with no crust. Remove from oven about 10 minutes before the recipe says to. Carefully get the hot filler into a bowl and beat it some more. Safety goggles may be called for,and an asbestos apron! It can then be added to a crust made of cashew and almond meal which is held together with a bar of melted butter. You'll want to make that crust in advance, don't bake it.

Carefully put the hot filler back into the raw nut crust after beating it for about 3 more minutes on medium speed.

Bake for no more than 10 more minutes, with the plate on lowest rack near the elements to cook the crust. Allow to counter-top cool, then chill overnight.

Paolo wrote: Sat Nov 28, 2015 8:41 pm The best way I've found to cook a pumpkin is to split it, take out the guts, and fill the halves with water. Bake them at 375F until the flesh comes off the rind easily when poked with a fork. Allow to cool, and strip from rinds. Mash and remove strings, etc. The seeds can be saved and roasted separately.

Find your favorite pumpkin pie recipe, and use your pulp for that. I recommend upping the spice and using heavy cream, not milk. Coconut flour also is a great thickener - the organic, fine grind type. Hogdson's Red Mill is not good for this. It clumps and doesn't mix well. You will want a batter that is thicker than your average pumpkin pie mix.

When baking the initial pie filler, use a glass plate with no crust. Remove from oven about 10 minutes before the recipe says to. Carefully get the hot filler into a bowl and beat it some more. Safety goggles may be called for,and an asbestos apron! It can then be added to a crust made of cashew and almond meal which is held together with a bar of melted butter. You'll want to make that crust in advance, don't bake it.

Carefully put the hot filler back into the raw nut crust after beating it for about 3 more minutes on medium speed.

Bake for no more than 10 more minutes, with the plate on lowest rack near the elements to cook the crust. Allow to counter-top cool, then chill overnight.