Yummy Eats

Servings 10+
Time +60
GFGluten Free
  • 2 2/3 cups pamela’s organic all purpose baking mix (gluten free)
  • 1 teaspoon pink himalayan fine sea salt
  • 1 cup spectrum organic shortening (gluten free)
  • 1/2 cup cold water
  • 2 cups mashed, cooked organic pumpkin
  • 1 (12 fluid ounce) can organic evaporated milk
  • 2 organic eggs, beaten
  • 3/4 cup packed organic brown sugar
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground ginger
  • 1/2 teaspoon organic ground nutmeg
  • 1/2 teaspoon pink himalayan fine sea salt
Here's how to make this dish:

Preheat oven to 400 degrees F (200 degrees C).

Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.

In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

To Prepare the Mashed Pumpkin:

Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher.

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