Buttoni's Low Carb Recipes, her obvious instructions not to substitute canned pumpkin. Too late! My apologies to Peggy.
The flavors were so great going into the oven, I was pretty sure I would be ok. The flavors that came out were fantastic too. The only problem is that my dish was a little too fluid for my liking. What to do? I could leave it to bake longer. Instead, I opted to adapt it to set up like a similar dish I make that uses eggs to thicken. Actually, both my Onion Dipped Cauliflower and Pumpkin Custard use eggs in this way, so I was pretty sure it would work. So even after baking, I added in three beaten eggs and baked another 35 minutes. The texture was much improved, and I loved the contrast between the smokey chipotle pepper and the sweet maple flavoring. And the lime--don't forget the lime. What an awesome combo.
So my advice is to follow Peggy's recipe if you can find a fresh pumpkin. If not, throw in a few eggs and you will have the same treat I am enjoying today. I have been a little under the weather, but this still tastes really good. Peppers are comfort food for me. My pregnancy cravings were for jalapeno coneys, so you know that is true. Who else would eat peppers in the midst of morning sickness?
Thanks Peggy for some classic flavors I never would have thought to put together. Delish!