In the Kitchen: Pumpkin Crisp

There are only so many times you can heat up half a left-over baked pumpkin before it starts getting boring.  I love pumpkin pie, but the wheat crust is always a little iffy for us.  I made up this recipe last year when we had too many pumpkins, and it immediately became a favorite.  My big kids both were so upset when I brought it to a potluck and it disappeared so fast they didn’t get to have seconds!

Crust:

2 cups pecans (preferably soaked and dried “crispy” pecans.  Regular pecans are great, too).
 
3 cups dried shredded coconut

1/2 cup Rapadura, Sucanat or coconut sugar

1 teaspoon salt

1/3 cup or so melted butter

Filling:

About 2 cups baked, mashed pumpkin

3/4 cup Rapadura, Sucanat or coconut sugar

3 pastured eggs

1 cup cream (hopefully from grass-fed, pastured cows)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1 teaspoon salt

Directions:

1.  Whizz up all the crust ingredients except the butter in a food processor.  Mix in melted butter.  Press half into the bottom of a buttered baking dish, and save half to sprinkle on top.

2.  Blend all filling ingredients up until smooth and well-blended (I use my food processor again.  No need to wash in between). 

3.  Pour onto bottom crust and sprinkle remaining crust on top.  Bake at 350F for 25-30 minutes, until set.

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