Dizzy Double Pumpkin Pie

Topped with whipped cream and Pineapple Head!

Dessert Vegetable Gluten-Free Kitchen Winter Holidays

By Marc “Zippylip” Ippoliti

Started cooking with pumpkins a few years ago & realized that they’re far more than just something to be carved and/or smashed once a year, they’re actually a tasty vegetable… as good as any other squash that people eat all year long. This pie is half side-dish pumpkin & half dessert baked into one, or basically a very delicious dinner.

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Ingredients

1 medium sized pumpkin

For the filling:

2 cups of the pumpkin pulp
3 eggs
1/2 cup each of sugar & brown sugar
1 can of condensed milk
Dizzy Pig Pineapple Head

Directions

Start with nicely shaped pumpkin. Cut a hunk off of one medium sized pumpkin and roast at 350°F for about 90 minutes until fork tender.
Once done, scoop out the inside and rice it. Set aside for the filling.
Take the flattest part of the pumpkin (on mine it was the top) and hack off a “pie-dish” sized piece. This piece will act as the pie crust.
Roast this piece for about 30 minutes to give it a nice head start. Let it cool down a bit.
Mix filling ingredients together. Fill the “pie crust” with filling and place on cookie sheet.
Roast the pie (with filling) for another hour (minimum) to hour and a half. The top will turn a nice golden brown.
Remove from heat, cool for about 30 minutes, then set for a few hours in the refrigerator. After about 4 hours in the fridge I sliced off a hunk for tasting: Perfect as is, or …
Top with whipped cream and a little more Pineapple Head.

In This Recipe: