Y'all, it's almost Thanksgiving! Well, in like two weeks. But still. Almost. Time to start planning out your menu! Today, I am sharing this absolutely delectable pumpkin pie {made from a real roasted pumpkin!} topped with some sweet spiced amaretto cookies. This combination is a bit unexpected but seriously amazing! And, as with most things, once you try pumpkin pie made with a real, actual pumpkin, you won't ever want to go back to the canned stuff. I mean, let's be honest, it's kind of a hassle and I do love my ridiculously convenient cans, but it's nice to make things from scratch sometimes! But because I'm a total joke {only a little, though}, I used a store-bought crust. Compromise!
To make this pie, you start off with a whole Kabocha squash. These guys are slightly sweet and buttery, and while they're a bit more yellow than the classic pumpkin, the flavor is totally spot on! And they're a bit more manageable than a big ol' pumpkin, anyway. So, get your squash, cut it up into big slices, rub it all over with coconut oil {vegetable oil works, too}, sprinkle on a bit of cinnamon and a bit of salt, and roast it in the oven until it's soft and sweet and delicious.
Now take the skin off {trust me when I say that getting the skin off of a raw squash is nearly impossible, the thing is basically a rock}, and throw some of it in a food processor with a bit of water until it's a smooth puree. You need just 2 cups for the pie, so definitely not the whole thing, but it's delicious roasted anyway! May I suggest making some Creamy Pumpkin Soup with the rest of the squash? Anyways, take your freshly roasted pumpkin puree {YUM}, mix it with some eggs, sugar, heavy cream, and pour it into a storebought pie crust, or your favorite homemade crust. Top it with a bunch of roughly crushed Amaretto cookies, and put that sucker back in the oven until it turns into custardy perfection. Ta-da! And as always you could easily use a can of pumpkin, but where's the fun in that? 😉 Happy baking!
fresh pumpkin pie with amaretto streusel
Ingredients
- *for the roasted squash*
- 1 Kabocha squash scrubbed well
- 2-3 tablespoon coconut oil
- 1 teaspoon cinnamon
- ½ teaspoon salt
- *for the pie*
- 2 cups of pureed roasted squash
- 2 eggs
- ¼ cup white sugar
- ½ cup packed brown sugar
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup crushed Amaretti cookies
Instructions
- First, roast the squash. Preheat the oven to 450F, and line a heavy baking sheet with foil.
- Wash and dry the Kabocha squash, and carefully cut it in half. Scoop out the seeds and gunk in the middle, and cut each half in 3-4 large slices. Rub coconut oil all over the surface of each piece, and place them on the baking sheet. Sprinkle with cinnamon and salt, and bake for 30-40 minutes, until it's soft and easily pierced by a fork. Let cool completely.
- Once the squash is cool enough to handle, remove the skin, and cut into smaller pieces.
- In a food processor, combine about 2.5 - 3 cups of the roasted squash with a bit of water, and process until a smooth puree forms. Measure out two cups of puree, and save the rest of the squash for another recipe.
- Preheat the oven to 425F.
- In a large bowl, combine the puree, sugars, milk, cream, cinnamon, vanilla, and eggs, and whisk until well-incorporated.
- Pour the mixture into the pie crust, and place the pie on a baking sheet. Top with the crushed Amaretti.
- Bake the pie at 425F for about 15 minutes, then lower the heat to 350F and cook for 55-60 minutes, until the middle barely jiggles {it'll finish firming up as it cools}.
- Let cool to room temperature before slicing. Enjoy!
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