Last Sunday I was in a frenzy of cleaning out the freezer. It started with using up the frozen bananas in a banana cream pie for Mother's Day. It eventually led to the packs of frozen pumpkin I have been coveting since fall.
Full of Vitamin A producing cartenoids that boost immunity and lessen the risk of heart attack, pumpkin is one of the most nutritious foods we can easily grow in our own back yards. Their healthy dose of fiber is helpful in reducing bad cholesterol levels, controlling blood sugar levels, and aiding digestion. Vitamins C and E in pumpkin are known to boost immunity, reduce the risk of high blood pressure and heart disease, keep regulated cholesterol levels and protect our skin from sun damage. Studies indicate Vitamin E may also reduce the risk of Alzheimer's disease and certain cancers.
- 1/2 Basic Shortcrust Mix, prepared as directed by package
- 1 cup chopped kale
- 4 cups pumpkin
- 12 oz silken tofu
- 1 tbsp Olio do Panne
- 2 tbsp Rosemary, Hot Pepper and Garlic Vinegar
- 4 eggs, beaten
- 1 large onion, sliced thin and sauteed
Preheat oven to 375 f. Pre bake the crust in a greased 9x9 pan for 10 minutes. Mix Kale and pumpkin with the silken tofu. Beat Olio do Panne and Vinegar into the eggs, combine with the pumpkin mixture. Fold in the sauteed onion and add to the pie crust. Cook for 50 minutes. Allow to cool before cutting.
More Ideas for Pumpkin
- Roasted Pumpkin Puree
- Sweet or Spicy Roasted Pumpkin Seeds
- Pumpkin Pancakes
- Pumpkin Soup in a Pumpkin Tureen
- Pumpkin and Pecan Biscuit
Photo Credit: AJ Rathbun
