*Before starting, taste test pumpkin pie filling. If spices are too strong, use plain canned pumpkin and add your own cinnamon, ginger, and cloves at the end.
1 pint half and half
1/2 cup water + unflavored gelatine
1 can pumpkin pie filling
1/4 cup (or to taste) maple syrup
½ tsp vanilla
In ½ cup, room temperature, water add 2 tbsp unflavored gelatine. Stir with fork to break up clumps. Let sit till firm. (If not firm after a few minutes, add more gelatine and stir again.) If it holds in place when held at a 90 degree angle, it’s firm enough.
In a pot, over medium heat, add half and half (whipping cream will also work). When it starts to bubble, add geletin, whisking constantly for about 1 minute.
Add pumpkin pie filling, continue whisking for another minute. Remove from heat, add vanilla and syrup. Pour through a strainer into small dessert cups.
approx. 1/4 cup flour
approx. 1 1/2 cups chicken broth Liquid Aminos (or soy sauce) to taste
salt & pepper to taste
add about 1/2 of the cooked, mashed squash
Mash remaining squash & potatoes together
add approx. 1 1/2 cups grated cheese (sharp)
add a little milk to desired smoothness
Place thickened meat / vegie mixture into the bottom of an oven safe baking dish
Top wth squash /potatoe mixture
Broil for 5 minutes until browned
Top with pumpkin seeds
** Lisa’s squash cooking method: Rinse the outside skin of the squash then place it (whole) into baking dish in a preheated oven at 400 degrees. After about an hour, pierce it with a knife or press on the outside to see if it is soft. Once the squash is cooked through, remove it from the oven and let it cool to room temperature before slicing it in half and scooping out the seeds.