*By the way, this blog has been graced by The Client’s own remarks! He loved the pie. Thought you should know.
Tag Archives: dessert
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.
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.
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!
While a French pastry chef I am not, a fridge of leftover this n’ thats inspired me to come up with something a little different, a little divine, a little buttery and a lot perfect. This delicate pastry is subtle and sweet, flaky and fabulous, rich and relishable. I didn’t write up any recipe, but I will surely revisit this in the future, as it was such a hit with the family. Eggless dairy and full vegan recipes to come!
Remember the laminated pie dough? Yes, well, there was leftover dough so I promptly wrapped and froze it. I let it thaw in my fridge overnite and today thought I would try my hands at making my own phyllo dough. Especially after my husband looked at me like I was a loon. Ahem.
While Florida may not have a proper fall–no crabapple, no quince, no pear–we do have winter citrus! Not a bad deal at all…if you have a good juicer!
I was so enchanted by yesterday’s post on The Kitchn for Cranberry Curd Bars that I *had to* attempt a veganized version. Check out that post and just try to tell me those pictures are not magical. Makes me want to dance The Nutcracker or something. Great dessert for Thanksgiving, even better for Christmas.
The challenge though would be the 8 eggs in the recipe. When you get into numbers like that, you just have to know that what you come up with is going to be a variation on a theme and not an exact replica.
*I used too much shortbread, so I am halving my recipe here, which is coincidentally super similar to The Kitchn recipe.
*I didn’t do the jelly technique for the cranberry like the original recipe. Too time consuming for an 8 month pregnant mom of 2 and to be honest, I could use the fiber.
*Have you seen the price of walnuts lately? Ridiculous. Used to be one of the cheaper nuts, now it is way high. I don’t know if this is a seasonal hike or what, but I used almonds and my shortbread is no worse for the crunch.
*Coconut oil. I would have used Earth Balance Buttery Sticks but I only buy it for specific projects and I did that this weekend and now it is all gone. This is not the first time I’ve used coconut oil for vegan baking (cookies and pie crusts) and it works just fine in my opinion. And, I think if you buy it in larger quantities, it is most likely cheaper than the Buttery Sticks. But it doesn’t taste buttery, so your call.
*I don’t refrigerate the crust before baking. What’s that about anyway?
Okay. On to the specifics.
9 x 13 baking pan (I love parchment paper but didn’t use any with this recipe)
Preheat oven to 350 degrees F
1 c flour
1 c ground nuts (walnuts, almonds, pecans, etc.)
1/2 c coconut oil
1 tspn lemon juice
1/2 tspn salt
Combine in food processor (make sure nuts ground first). Press into baking pan and bake for 20-25 minutes.
While the crust is in the oven, make your cranberry topping, which will not be like curd.
3 cups fresh cranberries, minced in food processor
1 cup sugar
2 TBSP lemon juice
1/4 tspn cardamon
1/2 tspn cinnamon
1 can (13.6 oz) coconut milk
1/4 cup arrowroot powder (or cornstarch)
Combine ingredients in a wide bottomed pot with tallish sides. Cook over medium heat, whisking more frequently as cooking progresses–approximately 15 minutes total. Cooking is done when cranberry concoction is bubbling, spitting at you and pulling away from bottom of pan.
When shortbread is done baking in oven, gently spread cranberry mixture on top. Return to oven for approximately 15-20 minutes. Remove from oven, cool. When cooled, refrigerate and then cut.
Garnish with powdered sugar, which will melt into cranberry, creating sweet glaze.