I grew the best pumpkins ever, called Cinderella Pumpkins. One was about 40 pounds, a lot of good eating! These pumpkins are very heavy for their size, small seed cavity, and very dark orange flesh. Pumpkin contains a LOT of vitamin A, 12,230 i.u. in one cup, as well as 564 mg. of potassium. Remember that vitamin A is necessary for eye health, and a great immune system enhancer.
I’m on a mission! What are some interesting, easy, and very nutrient dense recipes I can use for this bountiful harvest?
Cinderella Pumpkin and slices
I experimented with sautéing the plain, peeled slices as a vegetable. I used coconut oil and thin slices, flipped and cooked each side until fork tender and served with a little Celtic sea salt and eggs. Very good, and guess what? You now have a great start on your vegetable intake for the day. I repeated the process, but sprinkled ground cumin on each side as it cooked, and served with the evening meal. Yummy.
I made Pumpkin Bison Stew, Pumpkin Cake, Pumpkin Loaves (gluten-free with cashews!), Pumpkin Custard, Mashed Herbed Pumpkin, Pumpkin Pie, and had some left over to give away, from ONE of the smaller pumpkins! Boy, am I going to have fun all winter with these yummy pumpkins. I find them easier to handle than the big round ones, and love the thicker, dark orange flesh. It is easy to prepare your own pumpkin puree. You may cut the pumpkin in half, remove the seeds, and place on a cookie sheet with a little water. Bake at 350F until fork tender, then remove flesh from the rind and process with the S blade in the food processor. This keeps in the fridge for several days, or you can freeze the leftovers in 1 or 2 cups containers for future use. You may also peel the slices and steam them. I used a vegetable peeler on this pumpkin, and it worked well.
Today, I will share my Pumpkin Custard recipe.
It’s a secret, but this recipe is actually the Pumpkin Pie recipe from Eat Away Illness. It is a great way to get protein into the diet, while enjoying soft food when necessary, for example, recovering from dental procedures.
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Pumpkin Custard with organic whipping cream.
1 ½ tsp. Ground cinnamon
¾ tsp. Ground ginger
¼ tsp. Ground nutmeg
¼ tsp. Ground cloves
2 cups cooked pumpkin puree
1 cup coconut milk (or milk of choice)
3 organic eggs, lightly beaten
2/3 cup or less liquid honey
1 tsp. Vanilla
1. Preheat oven to 450 F.
2. Oil a 9 x 9 glass or stainless steel baking pan.
3. Add spices to pumpkin puree.
4. In a large bowl, mix milk and eggs, then stir in pumpkin mixture, honey, and vanilla.
5. Pour custard into prepared pan, and set into a baking sheet or pan with water, about ½ inch.
6. Bake at 450 F. for 10 minutes, then lower heat to 350 F and continue baking until knife comes out clean, up to 50 minutes.
7. Cool on wire rack. May be eaten hot or cold, with topping of choice.
This makes a great breakfast or snack, and keeps in the fridge for several days.
Author, Speaker & Registered Nutritional Consultant