Sweet Pumpkin Pie Honey Roasted
Pumpkins are a selection of healthy foods that are full of beta-carotene and fiber. But did you know that the seeds are rich in vitamins, minerals and healthy omega-3? I use the pumpkin seeds and pumpkin seed oil in the cracker crust. pumpkin seed oil can be difficult to find, but it is certainly worth your while to find it. Not only is it very healthy, also has a deep nutty flavor that can not be found elsewhere. It is a flavor that goes well with pumpkin, which is not surprising.
To roast pumpkin, choose your preferred type. Most stores sell small pie pumpkins in the fall. These varieties tend to be somewhat softer and less viscous than jack o lantern. Butternut squash is also a great option. Whatever your choice, cut in half and remove seeds. Brush lightly with pumpkin seed oil and bake in an oven at 425 degrees F until tender, about 1 hour. Scoop the squash and place in bowl of food processor with a utility knife. Blend until smooth.
Put the cream cheese, honey and vanilla in the bowl of your food processor work and turn “on”. Let it run for 2 minutes to fully mix well. Add pumpkin, cream, cinnamon, nutmeg and ginger. Pulse to combine, then run for 2 minutes. Add eggs, one at a time. Pulse to combine, then process all the full 2 ??minutes. Remember to pulse, turning the mess, or lead. Pour the mixture into baked and cooled crust. Bake for 30 minutes. Allow to cool completely before serving, the filling is not fully healed until the cake has cooled.