Tag Archives: pumpkin pie

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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Happy Thanksgiving! Eggless Pumpkin Pie Recipe

Happy Thanksgiving!

Remember my pumpkin pie post? Well, there’s been a recipe request, so here it is.

As for the crust, you can do a regular pie crust, homemade graham or nut crust or some kind of pre-made store bought. My current fave is the laminated crust, which I blogged about here. Super flaky. Like me.

Pumpkin Pie Recipe

(This is not the best recipe because the measurements are not exact…but it should work out 😉

1) Slice in half one small baking pumpkin, like kabocha squash. De-seed, place flesh down on parchment lined baking sheet and bake at 375 for about 40 minutes or until you can insert a knife through it. Baking pumpkin can be done a day ahead.
2) Cool and remove flesh. Puree.
3) Mix together pumpkin (food processor works well) with 1/4 cup arrowroot or cornstarch, 1 can evaporated milk, 2 cup sucanat, pinch of salt, 1.5 tsp cinnamon, 1/4 tspn nutmeg, 1/2 tsp ginger, pinch cloves, pinch ground cardamom (optional).
4) Pour into your pie crust, bake in oven preheated to 400 degrees. Reduce heat to 350 when pie is in oven. Bake for 1 hour. Remove from oven, cool.

This recipe will make two tiny 9 inch pies (aluminum tins) or one large 9 inch pie.

I admit, this is not the best recipe in terms of exactness. I really just go off of a recipe, even for baking. You can substitute the evap. milk for sweetened condensed (reduce sugar) or milk or cream. Or coconut milk. About 1-3/4 cup. If you don’t have sucanat, you can use brown sugar or evaporated cane or turbinado or just whatever granulated sugar you normally use.

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Laminated Pumpkin Pie Crust : Upping the Flake Factor

Pumpkin pie. How typically November. But these pumpkin pies have been upgraded with the addition of a laminated pie crust.

For a laminated dough, I roll room temp softened butter out between two sheets of parchment paper, then stick in the fridge to firm up. You can also use saran wrap. Whatever.

I only rolled the dough out twice with the butter, but there were many folds and the quick lamination technique really paid off. First rolled out one stick of butter and refrigerated. Then I combined about 6 cups of flour, a little salt and way more water than a regular pie crust. Look at those layers just waiting to bake and flake!

Two pies made. One eaten within 48 hours, the other photographed and headed to the freezer to celebrate the arrival of new baby.

See that flakiness! My son, the lover of all things sweet, much preferred the crust to the filling. Too bad that's not really an option in this house. Oh, and how to you like my Pilgrim?

The crust with crackle.

Here's the pie, all wrapped and double wrapped and triple, even quadruple wrapped. It will only be in the freezer 5-ish weeks (by my educated body guess) but still, want to avoid the....(who know's their 1989 trivia?).

***Update: Technique on how to laminate dough explained at this post here!***

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Low Sugar Blues

What a day. What a low sugar day. I made stuff. Mixed results. Husband came home and told me not to go low sugar crazy. Etc.

Because I wanted my son to be full at lunch time, I warmed a skillet early this morning and began melting butter, to which I added a bit of sugar. Just a bit.

Caramelizing the sugar.

To the butter and sugar I added hazelnuts, sunflower seeds and cashew pieces. Plus a sprinkle of salt.

I turned the mixture out on a slab of butcher block to cool.

The boy was excited to find out this was going in his school lunch. The last time I made a version of this, I used pecans and a generous amount of sucanat and maple syrup. I was nervous how he would take this lower sugar version...

...and he loved it! Whew. He had a whole bunch for breakfast and I was happy to send him off to school with a full belly.

After dropping the kids at school and doing a little food shopping, I returned home to get some baked goods together and in the oven. This pumpkin pie has a whole wheat/coconut oil crust that isn't all that bad. The pie itself is fresh pumpkin (skin and all), a block of soft tofu, molasses, a smidge of sucanat, a pinch of salt and all those spices that make you think *autumn*...or *scented candle shop*. It tasted pretty meh but I think, after some fridge time, it is improving.

I thought I would get a jump on things and make some banana bread for soccer practice later in the week. I mixed buckwheat, spelt and whole wheat flour because, you know, going lower in your glycemic load should be a team sport! I also cut down the sugar by one third. Unfortunately, the bread was not done before I had to head out to my cupping appointment (does that make me sound like Ms. Goopy Gwyneth Paltrow or what!) so the loaves had a bit of concave pudding in the center. No matter. I just cut that part away and wrapped up the good stuff. The lower sugar banana bread passed the taste inspection by my kids, who had a few pieces throughout the afternoon. The pie, however, met mixed review. My daughter shunned it. My son ate it but told me he did so despite not liking it that much. And then he told me I should make two next time....one for me and one for everyone else. My husband had a slice for dinner and said it was good. But next time he will have it with ice cream.

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Figgy Pudding Christmas

For the first time in years, my family actually had a place to go for Christmas, thanks to a family of righteous gentiles. It was a lovely evening spent with friends and friends’ family. My husband even made an appearance at the end of his 12 hour shift. Unfortunately, he left his Santa costume at the hospital.

Speaking of costumes, I have been enjoying any opportunity to get a little dressed up lately, even if it means a little pre-party angst in front of my very poorly stocked closet trying to figure out what they hay I can make an outfit out of.

Aging Italian Woman on Christmas

35 is the New 70!

I was told that all I needed to complete my outfit were glasses on a chain. This necklace would have made my geriatric look complete.

There was tons of good stuff to eat, 99% of which was vegan. Surprisingly, the menu at Chez Padi & Braja’s was strikingly similar to this menu served up on the left coast. They obviously have a much better camera than I do, so feel free to check out that blog and imagine very similar things going into the mouths of me and my friends last nite.

I did manage to snap a few pics from our very special Christmas. Here we go…

Chef Padi and Braj in the kitchen getting the last minute preparations on as guests arrive.

Battle of the Marmites

Padi is from England. Her husband, Braj, is from New Zealand. Both countries have their own Marmite. And both Padi and Braj are very loyal to their own motherland’s yeasty spread. However, I have to say, that my own personal online research shows that England’s Marmite stands supreme, despite the Kiwi resistance to such claims. Feel free to dispute this in the “Comments” section below.

Roasted New Potatoes, Acorn Squash, Beets, Pears, *Parsnips*!

The parsnips in the melange of roasted vegetables was surely a favorite of the Hayton clan. Everyone was going for the parsnips. Luckily, I was able to snag a few for my plate. I don’t think there were any left when my husband came, however. Poor husband.

Radhe's Balsamic Roasted Brussels Sprouts

The brussels sprouts were exceptionally delicious, winning over the taste buds of fans and frenemies alike.

Michelle's Vegan Christmas Cookies

Sweets. Dude, there were a lot of sweets. Sweets sweeter than the preceding sweets. Just a granite peninsula of sweets. Cookies. Puddings. Custard. Pies. Fudge. And probably other stuff that I can’t remember while awakening from my sugar coma.

Vegan Figgy Freaking Christmas Pudding!

Okay. How freaking British is this! Christmas pudding. Figgy Christmas pudding. So what if it was from a box mix. And so what if that box mix rated 8th in England in 2003. What the hell other Christmas puddings do I have to compare it to? None. Nothing. Zilcho.

Not everyone was a fan of the Christmas pudding.

Understood. Raisins. People just couldn’t handle them. But I really really really liked the figgy pudding. I appreciated it on many levels.

First level: it’s figgy pudding which totally gets mentioned in We Wish You a Merry Christmas and Charles Dickens even set it upon Bob Cratchit’s table. So it’s totally Christmasy. Oh and…it’s totally….

Second level: British! Totally freaking British. British pudding. Which is not like any kind of pudding I have ever experienced. Because it is like a cake. But dense. And weird. And kind of…

Third Level: Alcohol-y. That’s right. There was BOOZE in the pudding. I haven’t eaten anything with alcohol in it for years, unless you count vinegar and vanilla extract. If you’ve seen my Minor Threat vid a few posts back, you will be made highly aware of how I really don’t need any foreign substances in my system to bring about holiday cheer. I am assuming all the alcohol evaporated out of the pudding during the cooking but it did have a rather musty, liquory taste to it. I guess thats fun. As Braj said, “It’s Christmas.”

Fourth Level: It’s Christmas! I totally enjoy event specific preps, especially if they are family traditions. Like matzoh brei and my mom’s kugel, you kind of have to grow up eating it and have a reason for making it. It’s comfort food, but needs to be served within context.

Fifth Level: Did I mention my name at birth was Rose Smith? It’s a rather long story, but to cut it short, I am one of them. That’s right…a good fraction of me is of British descent, so I saw it as a test of my Britishness whether I liked the pudding or not. And dammit, I wasn’t going to be stripped of my British dignity over some pudding.

See. It's not a pudding at all. Just a dense, steamed cake.

Christmas pudding paired with custard

I could keep typing away here, rambling on about the lovely Christmas evening I had with my neighbor friends, but my daughter is making me repeat the names of the continents with her while I am typing this, so I will just sign off here and leave you with a few parting shots.

Season’s greetings!

It wouldn't be Christmas without a baby.

RTFM!

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