This recipe has very low lactose by replacing the evaporated milk with whipping cream.
1 pie crust
1 3/4 c. pumpkin (one can)
1/4 c. maple syrup
1/2 c. brown sugar
1 c. heavy cream
1/2 c. milk (lactose free if you’re so inclined)
4 eggs
2 T. flour
spices: 1 T. pumpkin pie spice, 1/2 t. ginger, 1/2 t. cardamom or your favorite blend
Combine; back at 350 in a 9″ pie shell for about one hour.
2 ¼ C flour
½ tsp Baking Powder
½ tsp Salt
¾ C sugar
2 T lemon zest
1 C Butter, unsalted room temperature
1 egg
1 tsp vanilla
1 ½ c fresh cranberries, chopped
Lemon
Glaze: ½ C powdered sugar, 1 T lemon juice
Combine flour, BP, and salt in a medium bowl. Rub lemon zest into sugar. Add butter and beat until fluffy. Add egg & vanilla, mix until smooth. Add flour mix, mixing just until incorporated. Fold in cranberries by hand. Cover and chill at least 30 minutes. Form dough into balls (heaping tablespoon) on parchment lined baking sheet. Bake at 350 for 13 to 15 minutes. Let cool slightly on pan before moving to rack.
1 peeled and cubed buttercup squash
2 med. zucchini, cubed
1 med. onion, finely diced
half a head of garlic, pressed
2T ginger
8oz mushrooms, chopped
1 can coconut milk
1 can pumpkin
1 c. veggie stock or white wine
1 T. thai red curry paste
1 t. salt
1 t. coriander
3 kifier lime leaves
1 T. lime juice
1 T. tamarind paste (optional)
In a large pot, sauté the onions in oil. Then add as the veggies are chopped in this order: mushrooms, garlic, ginger, zucchini. Then add everything else except the squash and check the sauce for correct spiciness and saltyness. Add in the squash, cover, and simmer for an hour. Or: crockpot for 4 hours.