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100 Miles Pumpkin Pie
I didn't grow up as a huge pumpkin pie fan, probably because I am turned off by the gelatinous pumpkin pie filling that comes in a can. Recently, however, it entered my head that I could make my own pumpkin puree instead of relying on grocery chain filling. And, just like making your own cranberry sauce, you can reduce your environmental impact significantly by eliminating the energy used to harvest and process the ingredients and the effort to get them into a can and onto the shelf. Besides, who doesn't enjoy hitting a pumpkin patch in autumn?
Some pumpkins are better for cooking than others. For this recipe, try to use a sweeter variety of pumpkin like sugar pie pumpkins. The delicious crust is made from hazelnuts, which add crunch and complex nut oils to the pie.
INGREDIENTS
| Filling | |
| 2 cups | pumpkin puree |
| 1/2 cup | honey |
| 2 | local eggs, beaten |
| 1 cup | cream |
| 3/4 tsp | salt |
| Crust | |
| 3/4 cup | ground hazelnuts |
| 1/4 cup | melted butter |
| Pumpkin Puree | |
| 1 | pumpkin |
| 1/4 | onion, minced |
| 1 tbsp | butter |
PREPARATION:
Filling:
- Preheat oven to 375 degrees.
- Mix filling ingredients in a bowl.
- Mix crust ingredients, and press into the bottom of a 9 inch pie plate.
- Pour the filling over the top of the crust.
- Bake at 375 degrees for 10 minutes.
- Lower the temperature to 350 degrees and continue baking for 40 minutes or until the filling is solid.
- Serve warm or cold.
Pumpkin Puree
- Remove the seeds from the pumpkin, cut it into large chunks, and steam for about 20 minutes until the pumpkin can be easily pricked with a fork.
- Remove the skin and mash or puree until smooth.
- In a fry pan, sauté onions in butter until soft and add.
Local to: I'm in South Carolina but you should be able to find local pumpkins, honey, eggs, cream, butter, and onions in most areas of the country. Most hazelnuts, however, are imported from Turkey. But if you're in the Pacific Northwest you're lucky because the conditions there are just right for hazelnuts. Salt is the only other ingredient that you'll likely have to source from elsewhere.
This recipe is from The 100 Mile Diet website. Don't miss The 100 Mile Challenge on Planet Green.
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