Just in time for Thanksgiving, some more pumpkin dishes! Two of these are raw.
After Halloween, we had loads of pumpkin from our Jack-O-Lanterns. We chopped up the pumpkin and boiled most of it down to store in the freezer, but kept a few lbs. to make some raw dishes.
This raw pumpkin pie came from Ani Phyo's "Ani's Raw Kitchen" book:
Marya used the same pumpkin pie filling recipe as a starting point to create this pumpkin custard:
Sadly now all our raw pumpkin is gone, but we've got a year's supply of the boiled down/frozen stuff to go through.
And she made dozens of these egg-free wonton wrap pumpkin/shiitake mushroom ravioli:
Then boiled some and topped them with a lovely cauliflower alfredo sauce, topped with shiitake mushrooms and parsley.