Pumpkin always seemed to me like a fake vegetable used only in Halloween decorations- funnily enough it turned out to be a wondeful addition to my Shabbat repetoire. The vorlage (shout out to my dead sea scrolls class, the paper of which I should be working on at this moment) of this recipe appears at http://www.eatingwell.com/recipes/pumpkin_coconut_tart.html, but my version is a bit healthier, with more common ingredients:
-2 cans pumpkin puree
-1/2 cup sugar
-2 tablespoons dark rum
-1 teaspoon ground cinnamon
-1/4 teaspoon ground ginger
-3/4 cup orange juice
-hanful of chopped pecans/walnuts and grape nuts for the topping (optional)
–>Preheat the oven to 350 degrees, mix all ingredients well, and put in a greased pie pan, and bake for 50 minutes.
–>Add an additional 1/4 cup of sugar, and place the filling in a prepared pie dish!
This recipe is delicious, and a nice alternative to the usual sweet potato or butternut squash pie (though it does not beat my friend dani’s butternut squash kugel recipe, which I will hopefully write up soon!)