Recipe : Eggless Pumpkin Pie

Eggless Pumpkin Pie. For The Client. All organic food rules apply.

 

The Client is back! Not permanently back in my life, but back from some international travel. A few days ago he Facebooked me from India asking if I could have a pumpkin pie ready for him on the 10th, since he missed Thanksgiving. Of course, all The Client’s food rules applied: all organic, whole wheat, sucanat, no soy, no aluminum. As if I would forget!

I am indiscriminately loading pie pics to this post. Since the pie was for sale, there was no slicing it up for the camera. Nevertheless, I will give you whatever I’ve got, including the recipe.

 

RECIPE : EGGLESS PUMPKIN PIE

*Laminated Pie Crust Recipe (click here)

The first thing to do is begin the pie dough. even if you are not laminating your pie dough, it is a good idea to make your dough and stick it in the fridge so it is cold when you are rolling it out. The pie dough can even be made a couple of days ahead of time and stored in the refrigerator. Leftover dough can be frozen for later use.

INGREDIENTS

1 pie pumpkin

1/2 c arrowroot powder

1 cup heavy whipping  cream

2 cups sucanat

big pinch o’ salt

1 tablespoon butter

2 tspn ground cinnamon

1/2 tspn nutmeg

1/2 tspn ground ginger

pinch o’ cloves

1/2 tspn cardamom

 

1) Wash outside of pumpkin, removing any stickers. Slice in half, bake at 400 on a cookie sheet for about an hour or until a knife easily pierces pumpkin.

2) Remove pumpkin from oven, cool, remove seeds and strings. Much easier to do after pumpkin is cooked than before. Baking of pumpkin can be done hours or even as much as a day ahead of time

3) Preheat oven to 400. Combine in bowl or food processor the scooped out pumpkin and all the other ingredients.

4) Roll out pie dough and press into pie plate.

5) Pour mixture into pie plate, evenly spreading.

6) Put pie in oven. Reduce heat to 350. Bake for one hour. Remove from oven to cool.

7) Serve pie once cooled.

Love my Ikea pie plate!

In the past I’ve baked my pies in a 9″ pyrex pie plate, a new skool Jadeite pie plate and in a Fiestaware pie plate. They are all rather deep dishy. But on a recent voyage to the Swedish Embassy, aka Ikea, I purchased the 11″ SMARTA pie plate for seven dollars and seven dollars ONLY (plus tax). It is more quichey and I have no idea how easily the pie scoops out since I left the honor of cutting to The Client, but I love that it is not as deep. Seems like a more even bake. Next time I get my passport stamped at Ikea, I am definitely picking up a few more of these. The simple white design is perfect for food photographing and the priset är rätt! Also, I’m seriously thinking of stockpiling them for thrifty gifts.

Don’t feel like you can’t repeat pumpkin pie for your Christmas dessert table. As long as they are selling fresh pumpkins in the store, the season is right for this pie!

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8 Comments

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8 responses to “Recipe : Eggless Pumpkin Pie

  1. JD

    Looks delicious! Have to try this recipe for the holidays.

  2. Mandakini

    That is a beautiful, very yummy looking pie!

  3. Duke

    Looks delicious!

  4. The Client

    When I make pumpkin pie for myself using these ingredients my guests say it tastes healthy. The crust in much more whole wheaty and the flavor and texture is different from classic pumpkin pie. The one Subjimata made for me was just like classic pumpkin pie in taste, texture, and appearance. The crust was so delicate compared to mine I accused her of using half white flour but she assured me she didn’t. So presuming she used this recipe, I strongly recommend it and will try it myself next time. I prefer a less sweet pie and will reduce the sweetener. This was prolly about as sweet as most people prefer and expect.

  5. Pingback: Christmas Quilted Pastry | sabjimata

  6. YAY for Pumpkin PIE!!!! 😀 This looks so good!

    xoxox
    Kathleen

  7. Pingback: Christmas Quilted Pastry | sabjimata

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