pumpkin pie and a technique to keep your house warm for an afternoon

With all of the boiling and baking in this recipe, it's perfect for the first cold day of the rainy season. It coincided nicely with the first pumpkin in our veggie box. 

Take one small pumpkin (about this size or a little smaller)

From Fall 2010

, chop it up. Roast the seeds, well salted, at 200 degrees for about an hour.

Steam the pumpkin chunks in a steamer basket - about 30-40 mins

Mix these things in a bowl:

mushed pumpkin ~ 1.5 cups

3-4 heaping tablespoons crystallized honey (you know you have some hiding in the cupboard)

1/4 - 1/3 c. agave nectar or similar agave/maple blend

1 14oz can coconut milk 

2 eggs

if you have a toddler, let him help with:

1/2 tsp salt

1.5 tsp cinnamon

1/2 tsp powdered ginger

1/2 tsp powdered cloves (we may have gone a little light on the cloves)

mix it up, bake it in a pie shell at 425 for 10 minutes, then lower the heat to 300 and bake another 40-ish minutes. it bakes a LONG time because of all of that liquid. it will be gooey, and delicious.