This was taken out of the book “The Complete Idiot’s Guide to Natural Magick” by Miria Liguana and Nina Metzner. If you like this recipe, please buy the book.
Pumpkings are, of course, a traditional fall treat, whether you’re celebrating Samhain or Halloween. Their shape invokes the Goddess as she prepares to lose her Lord to the underworld during the winter months. Evoking the Earth Element, which heralds stability and abundance, pumpkins can be used in a sweet dish, which is most common, or in a savory dish with pungent spices. Fresh pumpkin can replace squashes in almost any recipe.
This updated version of a classic pumpkin pie adds crunchy nuts and a streusel topping. This version uses a press-in-the-pan crumb crust made from shortbread cookies. You can use your favorite shortbread for this. The lower-fat milk substitutions will make a difference in texture, but the pie will still be tasty.
- 2 cups shortbread cookies plus 1/2 cup for topping, finely crushed
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups pumpkin purée (organic canned pumpkin works well, or bake a pumpkin yourself and scoop out the flesh)
- 3 eggs, lightly beaten
- 1/2 cup honey
- 1 cup packed brown sugar, divided in half
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup whole milk (you can substitute low-fat milk)
- 1/2 cup heavy cream (you can substitute low-fat evaporated milk)
- 1/2 cup chopped walnuts
- 1/2 cup powdered sugar
- 2 tbsps cream
Preheat oven to 425F. In a large bowl, combine 2 cups cookie crumbs with 1/2 cup melted butter. Toss to coat. Press into the bottom and partway up the sides of a 9-inch pie plate, preferably glass or ceramic.
In the same bowl, combine pumpkin purée, beaten eggs, honey, half the brown sugar, salt, cinnamon, ginger, nutmeg, milk, and heavy cream. Stir gently with a wire whisk or a fork until uniform. Pour into the pie crust.
Bake for 15 minutes. While baking, in a small bowl, combine remaining 1/2 cup cookies, 1/2 cup butter, 1/2 cup brown sugar, and walnuts. Toss to combine.
Remove pie from the oven and lower the oven temperature to 350F. Sprinkle topping over pie. Bake at 350F for an additional 45 minutes or until a sharp knife inserted into the center of the pie comes out clean. Remove from the oven and cool to room temperature.
In a small bowl, combine powdered sugar and cream, whisking with a whisk or fork until smooth. Drizzle over the pie. Serve at room temperature or chilled.