Family is gathering again to celebrate Thanksgiving, the time of the year when we show how thankful we are for all we have. However, you can make a difference and show how grateful you are to the planet too by embrace more sustainable habits in your celebration.

Switch to vegetarian food instead of meat this year. Encourage your family to do the same. Hundreds of turkeys will be grateful to live. You will also save time cooking since vegetarian dishes are easier to prepare. Not to mention they are healthier.

But, if your favorite part of Thanksgiving is dessert, here is a recipe of a delicious pumpkin pie by chef Rory Macdonald

Kabocha Pumpkin Pie

1 9-inch prepared (store-bought) graham cracker pie crust
4 egg yolks, divided
1 cup brown sugar
2 cans evaporated milk
1 1/2 cups sugar
2-3 small/medium size Kabocha squash
1 tsp. salt
4 eggs
Coconut flakes, dried cranberries for garnish (optional)

1. Preheat the oven to 350F. Beat two egg yolks in a bowl, and lightly brush over the graham cracker crust. Place the crust in oven for 5 minutes. (This will create a seal between the pie and the crust and stop the crust getting soft.) Remove, and raise the oven temperature to 400F. Cut the squash in half, and remove the seeds. (Save and bake the seeds to use as garnish, optional.) Sprinkle the inside with the brown sugar, and wrap with aluminum foil. Bake for 30-40 minutes, or until completely softened. Remove from oven, discard the foil and, when cool enough to handle, scoop out the flesh with a spoon, discarding the skin. Puree the squash in a blender until smooth. (If you have a fine mesh sieve, pass the squash through the sieve to create an even creamier finish.) In a large bowl, combine the squash and the remaining ingredients, and pour the mixture into the pie crust. Reduce the temperature of the oven to 225F, and bake for 40–50 minutes until the pie is just set. Remove, and allow to cool. Once cool, slice and top with coconut flakes, dried cranberries, baked kobucha seeds or your favorite toppings.

Have a wonderful and yummy Thanksgiving!

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