One of my all-time favorite foods is pumpkin. Healthy. Tasty. Naturally gluten-free and sugar-free.
My clue that fall has officially arrived is the onset of pumpkin recipes that pop up all over the blogoshpere. Fall shows up in Texas a little slower than most places.
It doesn’t stay long, either. Leaves change color and drop from the trees all within a couple of weeks.
While I love the milder weather here in Dallas, I miss the longer fall season that I grew up with. My family would drive to southern Ohio where my dad grew up and breathe in the glorious reds, oranges, and yellow leaves that painted the rolling hills. I still get a little homesick when I walk outside and smell the rich, musty scent that only comes from dew clinging to fallen leaves.
And the comfort food that came with it…my Grandma Ruth’s pumpkin pie, warm apple crisp, creamy rice pudding all topped with whipped cream. Cornbread dressing, pumpkin bread, and roasted winter vegetables.
It’s finally cooled off a little here but the leaves are still green. Instead of waiting on Mother Nature to work her magic, I decided to create a little bit of fall with this crustless pumpkin pie.
It won’t be long, though, before the trees are bare. I’ll walk outside, breathe deep, and think of home.
Roasting Your Own Pumpkin
Before I had kids, I made my own pumpkin puree from roasted pie pumpkins. Now, well, I’m happy to open a can – but I digress. It’s simple to do – if you don’t know how to roast a pumpkin, see my tutorial. And, make sure to save the seeds and roast those, too. My boys LOVE toasting pumpkin seeds.
Some other pumpkin recipes:
- Pecan Pumpkin Pie Bars from Ginger Lemon Girl
- Pumpkin Shrimp Bisque from Jenn Cuisine
- Pumpkin Cheesecake from Kalyn’s Kitchen
- Pumpkin Spice Latte from A Year of Slow Cooking
- Pumpkin Chocolate Chip Cookies from Beyond Rice & Tofu
What smells and flavors remind you of fall? And, if you have a favorite pumpkin recipe share it in the comments below!