4 Baking With Real Pumpkin

We live in a world littered with convenience products. We open cans of gelation-ish food rather than taking the extra time to use fresh ingredients. How much extra time?  For the most part it is not additional working time, but rather additional time to plan or to wait for something to soak, drain or roast.  If you plan ahead you can use fresh ingredients that result in healthier meals that have reduced your exposure to the toxins that are hiding in packaged foods.

Pinterest is full of recipes that incorporate pumpkin, yet so many of them list a can of pumpkin in the ingredients. Ditch the can and bake with real pumpkins! Once you realize how simple it can be you will never buy a can of pumpkin again. 

Pumpkin Pie Tarts - With Real Pumpkin!

Pumpkin Puree
1 pie pumpkin (organic if possible)
2 tbsp coconut oil

1. Pre-heat the oven to 375 degrees.
2. Cut your pumpkin in half and remove all the seeds.
3. Drizzle the inside with coconut oil.
4. Place pumpkin halves flesh side down on a baking sheet.
5. Bake for 45 minutes or until the pumpkin can easily be pierced with a fork.
6. Allow to cool and then scoop pumpkin out and place into a blender.
7. Blend pumpkin until very smooth and pour into a sieve placed over a deep bowl.
8. Allow to drain for at least 3 hours - I find overnight works best. 

1 1/4 cup organic white flour
1/2 cup cold butter cut into small cubes
4 tbsp frozen water
1/2 tbsp apple cider vinegar

1. Add flour and butter to a blender and pulse quickly to combine. 
2. Add water and apple cider vinegar and continue to pulse until the dough starts to pull together.
3. Form dough into a ball and then flatten into a disc.
4. Wrap dough in a cloth and place in the fridge for 30 minutes.

Pie Filling
2 eggs and 1 egg yolk - beaten
1 tsp fresh grated ginger
1 tsp nutmeg
2 tbsp cinnamon
1/2 cup organic brown sugar
1/3 cup organic white sugar
2 cups pumpkin puree that you made!
1/2 cup cream/coconut milk/almond milk

1. Pre-heat oven to 475 degree
2. Add eggs, spices and sugars to a bowl and combine.
3. Add pumpkin puree and milk and stir to combine.
4. Remove dough from fridge and roll until thin.
5. Prepare a muffin tin so the dough will not stick.
6. Cut dough into circles that are larger than the top of each muffin tin opening.
7. Place dough into muffin tin, ensuring it covers the bottom and sides.
8. Add spoonfuls of pie filling until each cup is full.
9. Bake at 425 degrees for 15 minutes and then turn the heat down to 350 and bake for 30 minutes.
10. Remove from oven and allow to cool for at least 2  hours.

Hint - Pumpkin pie recipes commonly call for evaporated milk too, which you can easily replace with cream, coconut milk or almond milk and not compromise the end result.

If you have any leftover pumpkin puree save it for use in your favourite baked good. Add it to french toast or muffins or bread! You can also freeze it in a glass container and save for the next time you want to make pumpkin tarts. 

Do you think baking from scratch is worth the extra effort? What is your favourite pumpkin recipe that uses real pumpkin?

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  1. I used to use real pumpkin all the time and just got a bit lazy. I really should give it a try this year....much healthier than the canned variety!

  2. Hi there! Just wanted to let you know that your recipe was featured in What's Cooking Wednesday this week! Would love it if you linked up again some time...this looks yummy! http://www.turningclockback.com/2013/10/need-recipe-ideas-check-out-whats-cooking-wednesday.html

  3. Must be a mistake in the ingredient list-1 tbsp. cinnamon is over the top. Overwhelming cinnamon taste. I think it must mean 1 tsp and not tbsp.

    1. Hi there. I use 2tbsp of cinnamon in the filling and find that it isn't overwhelming cinnamon in taste. As always though, adjust spices to your own taste.