Pancetta, Shallots, and Pumpkin Spelt Biscuits

This recipe is a 3 step process… which can be spread out over a few days if you wish.

Roasting a Pumpkin

Much simpler than you think. Preheat the oven to 400. Cut off the top – and then in cut in half. Empty the insides and then cut into pieces that are about 3 inches wide. Brush olive oil on each piece and roast for about 40 minutes, until fork tender. Remove from oven and let cool. You can then place this pumpkin in freezer bags for later. Great for your puppies tummies.

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Make your own Pumpkin Pie Filling

2 Cups Mashed Pumpkin
3/4 cups brown cane sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp sea salt

If you are placing right into a pie crust – to bake – add 1 can evaporated milk, and 2 eggs beaten into a creamy batter and placed into the crust. For this recipe – you can omit these 2 items

(reserve 1/3 cup of this for the biscuits – and then you can use the rest for tarts – I added 1 can coconut evaporated milk and eliminated the milk and eggs to suit someone who was lactose intolerant and egg sensitive )

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Now for the Biscuits

Preheat oven to 375

Ingredients:

1 Tbsp grapeseed oil
¼ cup smoked pancetta, diced (Or use regular pancetta and add liquid smoke)
2 shallots, thinly sliced
2 cups spelt flour
2 tsp baking powder
2 tsp ground black pepper
2 tsp cane sugar
1 tsp salt
½ tsp cayenne pepper
1 can evaporated milk
⅓ cup pumpkin pie filling
2 eggs

Method:

Saute the pancetta in a pan, until crispy and browned. Remove with slotted spoon and place on a plate with paper towel – to reduce oil. Place the shallots in the pan and saute until golden in the pancetta fat… Place them on the same plate with paper towel.