a different pumpkin pie

When I was young I thought pies were made with fruit - usually apple but sometimes rhubarb. My mother didn't make cream or custard pies - probably because my dad didn't like them. When pumpkin pies were brought to the table at our extended family gatherings for Thanksgiving or Christmas  I was unimpressed; I thought they looked awful and couldn't imagine what would entice anyone to eat pumpkin pie. Then I married into a family that rarely ate fruit pies and always, always had pumpkin pie to cap Thanksgiving dinner. Horrifyingly I was asked to make and bring a pumpkin pie to that significant family gathering the first year we were married. I had never tasted a pumpkin pie, let alone made one but I wanted to please and impress so I pulled out my trusty Betty Crocker cookbook and got to work. I don't remember how successful the endeavour was in the end - I do remember a bit of an issue with a spill but I must have boxed up and shipped out the rest of the memory because there is nothing there. Also in the interest of pleasing and impressing I ate pumpkin pie with my new family and never let on that I had not always eaten pumpkin pie. What a revelation!!! and what a lot of wasted time. Except for the sad appearance there is just nothing to not love about a good pumpkin pie.

This pumpkin pie is a different pumpkin pie. At least as good but different. No baking and no gluten but lots of the delicious rich spiciness that dresses up pumpkin so very well. The recipe was shared with me by a good friend ages ago - I just made a few easy changes so that it is now free of gluten and refined sugars. It still doesn't look like much but it is so, so good.

Might just be a good addition to the menu for Thanksgiving - it is just around the corner here in Canada.

a different pumpkin pie
(adapted from Pam Sellar's recipe)

Crust:
1 1/2 cups crushed gluten-free gingersnaps
3 Tbsp melted butter

Mix the butter and crushed gingersnaps. Press into a 9" pie plate. Set aside.

Filling:
1/4 cup honey
1 envelope gelatin
1 1/4 cup canned pumpkin puree
1/2 tsp each - allspice, ginger, nutmeg, cinnamon, and sea salt
3 egg yolks
1/2 cup heavy cream

In a medium saucepan whisk the gelatin into pumpkin puree, then add the remaining filling ingredients and stir to mix. Cook over medium heat until it begins to bubble, reduce heat and cook for a further two minutes. Remove from heat and cool.

Cream topping:
3/4 cup heavy cream
2 Tbsp honey
1/2 tsp vanilla

Combine the cream, honey and vanilla. Whip until soft peaks form. Take out about half the whipped cream and set aside. To the remaining half add 1/2 tsp cinnamon and fold to combine.

To assemble to pie spread half of the pumpkin mixture into the gingersnap crust, cover that with the vanilla/honey whipped cream, spread the remaining pumpkin mixture carefully over the cream and finally top with the cinnamon whipped cream. Chill and enjoy.