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Looking for a Pumpkin Pie Alternative?

This unusual pumpkin pie recipe will be a favorite for the holiday seasonAutumn's classic front-porch decoration is often sold short in the kitchen, doomed to a thousand versions of the same old (though delicious) custard-style pie. But pumpkin, high in fiber and antioxidants, low in calories, is capable of so much more. This year, send it to a new fate with this pumpkin pie alternative recipe. Matched with zesty red Thai curry and silky coconut milk, cubed pumpkin becomes the keystone of a vibrant, hearty dish, with just enough fire to remind you winter is coming.

Thai-Style Pumpkin Curry Recipe

  • 4 cups pie pumpkin, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, cut into strips
  • 14 ounces coconut milk
  • 2 tablespoons (or less, to taste) Thai red curry paste
  • 1 cup chicken stock
  • 2 tablespoons tamarind paste (or substitute 2 tablespoons brown sugar and juice of one lime)
  • 3 or 4 tablespoons chopped cilantro
  • optional: asparagus or green beans, cut into one-inch pieces

In a large, heavy-bottomed saucepan, mix together a few tablespoons of the coconut milk and the red curry paste, and stir over medium heat until well-blended. Add the rest of the coconut milk, chicken stock and tamarind, and bring to a simmer. Add pumpkin cubes and simmer for about 10 minutes, then add bell peppers and asparagus or beans if desired. Simmer for another 5 to 8 minutes. Stir in cilantro and cut the heat. Let stand a few minutes before serving over rice.

Be sure to come back and tell us what you think of this pumpkin curry recipe in the comments.

Author

Heifer International

Heifer International is a nonprofit, non-governmental organization working with communities to end hunger and poverty while caring for the Earth.