Oh, my… pumpkin pie!

There’s been a fair amount of this going on around here the past few weeks…

I haven’t met a winter squash I didn’t like. So far this year, we’ve enjoyed Blue Hubbard (new for me this year), Acorn Table Queen, Butternut, Delicata, and that sweet little pie pumpkin up above. We enjoy it as a side dish or as pie (of course!)

Here’s the recipe for the pumpkin pie filling from Nourishing Traditions (see my sidebar) and this is a decent gluten free pie crust recipe. Let me warn you though, I was not able to roll it out the way the recipe suggested (maybe I didn’t – okay, I straight up did not let it spend enough time in the fridge). I ended up squishing it into the pie plate much like you would for a graham cracker crust. And the next time I make it, I will probably pre-bake the crust a bit. One other difference was that I used raw cow’s milk in my filling along with freshly prepared pumpkin flesh… DELISH!!!