MAKES 1 PIE / ACTIVE TIME: 30 MIN / INACTIVE TIME: 1 HR or more
This recipe began as an experiment and turned out great. It uses the bottom of the pumpkin as a natural crust. Then again, maybe it’s not as new as I think: I have heard that European settlers made the first pumpkin pie from a whole pumpkin by scooping out the seeds and filling the inside with honey and milk and then baking it in hot ashes.
1 pumpkin bottom, cut from a medium to large pumpkin into a shallow (2-inch-deep) bowl
3 tablespoons sugar
1 cup Caramelized Roasted Pumpkin Seeds (at right)
2 cups pumpkin puree, from a large or smaller (here) pumpkin
1 cup cream
½ cup sugar
3 eggs
½ teaspoon kosher salt
Anywhere from 5–50 strands of Pumpkin Jerky (here), optional
Preheat the oven to 350°F.
Sprinkle the fleshy side of the pumpkin bowl liberally with the sugar. Place the bowl face down (skin side up) on a baking sheet and roast for 20 minutes. Flip it to skin side down and roast for another 10 minutes, until the top has caramelized and the shell is cooked. Sprinkle the pumpkin seeds inside the bowl.
In a large bowl, combine the pumpkin puree, cream, sugar, eggs, and salt. Pour the filling inside the pumpkin bowl.
Reduce the oven temperature to 325°F. Bake the pie for 1 hour or more, until the filling has set (a little jiggly but not wet). Cool on a rack. Top with the pumpkin jerky and serve.
MAKES ABOUT 2 CUPS / TIME: 45 MIN
The caramelization makes these an addictive snack as well as a crunchy addition to soups, frostings, and salads. See the Layered Pumpkin Pie at left or Pumpkin-Seed Rye Crackers here.
2 cups sugar
2 cups water
2 cups pumpkin seeds (requires a 3-pound or larger pumpkin)
Preheat the oven to 325°F.
Rinse the seeds in hot water to remove the pulp.
In a medium pot, combine the sugar and water and bring to a simmer. Add the seeds and simmer until they are soft and sweetened, about 15 minutes. Drain.
Spread the seeds in a single layer on a baking sheet. Toast in the oven until crispy, about 15 minutes. Mix and toast for another 15 minutes, until uniformly lightly browned. Let cool so the sugar will harden.
Store in an airtight container for up to 15 days. When ready to use, smash the seeds, if you like, so that they break into crumbles.