I love the burst of orange everywhere you look this time of the year. I bought an organic pumpkin on Saturday at the Village market which is open once a week for organic produce. I have rarely had pumpkin. In Switzerland it is usually sold in pieces together with a sprig of parsley to make pumpkin soup. I have had pumpkin pie once several years ago and that is about it with pumpkins. I got this one for my 7 year old daughter Safia to make a jack-o-lantern. Now we have a smily organic jack-o-lantern with a beeswax teelite in it. And a lot of pumpkin pulp. It took us 45 joyful, messy minutes to remove all the pulp. I used a spoon to scoop out the middle and the back of a potato peeler for scraping the edges. Safia took out every single seed from the pulp.
Here is what I ended up doing with the pulp – all raw
Pumpkin Oat cookies – Flop
Salad – so yum
Sesame Seed Pumpkin crackers – yummy
Pumpkin Pie – yummy
Spicy Nori crackers – incredibly yummy
Here is my Raw Pumpkin Pie recipe:
1/4 cup pecans
1/4 cup pumpkin seeds
1/2 cup dates
1/8th tsp salt
Blend in food processor and press into a pie dish.
1 cup pumpkin
5 dates – add more if you prefer it sweeter
1 tsp spice mix – see below
Slice of ginger
1 tbsp coconut butter
1 tbsp ground flaxseed
1/8th tsp salt
Blend in Vitamix and pour on crust. Voila. Refrigerate if you can wait for at least a couple of hours to let it set and the flavors to blend.
All the spices are from Zanzibar – the island of spice. My brother lives there and gets them from the farm. The cinnamon bark is like 10″ long. The clove is intense, the vanilla moist and shiny, the nutmeg still in its shell. You can find organic spices online and at the health store.
5″ cinnamon stick
1 vanilla stick
Grind in coffee grinder. The blend I made was intensely fragrant and tasted so good.