One of the local grocery stores brings in a beautiful variety of winter squash each year and I love trying new varieties even when I don’t know what type of squash I’m cooking with. This week I bought a lovely bright orange pumpkin colored one and since it looked like a pumpkin I decided to treat it as one. I didn’t post a crust recipe because I’m not too sure how mine turned out. The first one I tried was a failure. I ended up melting a half cup of margarine and combining it with almond meal and brown rice flour and pressing it in the bottom of the pie plate. Worked beautifully but I didn’t measure anything for it.
For those who don’t like bananas, use 2 cups pumpkin instead.
Roasted Pumpkin and Banana
One sweet pie pumpkin
4 Tbsp agave nectar (divided)
1/2 tsp ground cloves (divided)
2 tsp ground nutmeg (divided)
2 Tbsp ground cinnamon (divided)
1 large ripe banana
Cut pumpkin in half and remove seeds. Place on a baking sheet. Add the divided spices and agave in the two halves of the pumpkin. Bake at 350* for at least 30 minutes – until flesh is soft when stabbed with a fork. Half way through baking, open up peel from banana but don’t remove it. Add banana to the baking pan. Once squash is cooked remove from oven and let cool to room temperature. Remove flesh from pumpkin shell with a fork. Puree pumpkin in food processor. Remove and set aside.
Banana Pumpkin Rum Pie Filling
1/4 cup mashed roasted banana (usually one banana)
1 3/4 cup pureed roasted spiced pumpkin
1 cup lite coconut milk
1/2 cup spiced rum
2 eggs (taste before adding egg to test for sweetness and spice)
Puree in food processor until smooth. Pour into crust and bake at 350* for 30-40 minutes (until a toothpick poked into the center come out clean).