Member Diary: 369 Studio’s October 28th Share

Hello CSA friends,
With all the pumpkins we received this last season, we thought to share our latest healthy pumpkin pie recipe.  Also,  we made some great popcorn from the dried cobs using a mixture of coconut oil and butter.  This was another first for us; much like figuring out what to do with the kohlrabi and other vegetables that we had not encountered nor cooked before.
Below the recipe are photos of the finished pie and this week’s favorite CSA gems.
Hope you Enjoy!

369 Studios: Gisel, Nelson and Horacio

Directions make the mashed pumpkin:

1. Cut pumpkin in half and scoop out seeds and slime.

2. Place pumpkin halves face down on a foil lined tray.

3. Heat at 400 for about an hour or until the insides are soft to scoop.
4. Scoop out flesh from the skin and mash in a bowl.

Filling for pie:

  • 15oz mashed roasted pumpkin
  • ½ cup raw honey
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 organic eggs
  • 1 can (5 ounces) organic evaporated milk
  • ½ cup organic whole milk
Crust for pie (also a great crust for apple pie), 
* 1 cup Whole Wheat Flour
     * 1 1/2 cups normal flour
     * 1 teaspoon salt     * 1/2 teaspoon cayenne
      * 2 tbs sugar      * 6 tbspoons coconut oil – cool it, so it is solid
      * 1 stick cold unsalted butter, cut into pieces       * 1/4 cup ice water
Directions for crust:
  1. In a food processor, combine flour, salt, and sugar; pulse briefly.  Add coconut oil; pulse a few times.  Add Butter and pulse a few more times till the mixture has pea-size pieces of butter remaining. Remove to bowl and incorporate  slowly 1/4 cup ice water   till dough holds together.   Do not overmix.
   2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be  frozen up to 3 months          (thaw before using).
   3. On a floured piece of parchment paper, or in between two sheets of plastic wrap, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not  stretch dough). 
Directions for filling:
  1. In a bowl combine the pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves.  Add the eggs, evaporated milk and whole milk. Stir well to combine.
  2. Pour into prepared pie crust. Recipe following.
  3. Bake at 375 degrees for 50 minutes or until a knife inserted in the center comes out clean.  Place foil on edges of crust if they start to darken too quickly.

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