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adrian_turtleWhen I stopped eating dairy, pumpkin pie became a problem. Traditional pumpkin pie is custard pie with a little mashed pumpkin, and non-dairy custard does not taste or feel quite right to me. Actually, my first thoughts about non-dairy pumpkin pie were a few years before my digestion had any objections to dairy, when I started having Thanksgiving dinner in a kosher home. After assorted custard pies with non-dairy milk or cream substitutes, I decided to eat apple pie at Thanksgiving and reserve pumpkin pie for occasions when I could eat real dairy products. Because I still liked pumpkin pie. Then the aforementioned digestive objections, such that there are no longer any occasions when I can eat real dairy products and not regret it later. Now, this appears to be my only solution. Fortunately, it's a happy solution.
For a 9" pie crust:
3 eggs
1 cup sugar
0.5 cup maple syrup
1 cup mashed or canned pumpkin
0.5 cup pecans
Spice (lightly) to taste with ginger or cinnamon.
Bake 60-70 minutes at 375F.
My other pumpkin pie problem is that I don't particularly like piecrust. It's not just that I think it's too much trouble to make, though I do. For apple pie, there's apple crisp, which doesn't bother with crust. For potpie, there's shepherd's pie, which replaces the piecrust with mashed potatoes (sometimes with chives and stuff and with a nice crisp top from the broiler.) But what to do with pumpkin pie?
For a 9" pie pan:
4 eggs
1 cup sugar
0.5 cup maple syrup
1.25 cup mashed or canned pumpkin
1 cup pecans
Spice (lightly) to taste with ginger, cinnamon, or vanilla.
Bake 70-80 minutes at 375F. Grease the pan and cover for the first 50 minutes.
When I was in New York last week, Cattitude made a pie according to the first recipe, with mashed butternut squash in place of the pumpkin. It was really excellent. (Even not caring about piecrust, I could tell this was a good one.) It might actually have been more practical to make my own than trying to take a significant amount of leftover pie on an intercity bus trip. Besides, this way I left all the crust for those who could appreciate it. I opened a large can of pumpkin, and messed around a bit until the batter looked right. I considered stabilizing it with some smaller aggregate than the nuts, such as rolled oats or coconut flakes, but just broke up the nuts a bit and left well enough alone. It came out just fine.
I had quite a lot of leftover pumpkin puree and no particular plans for it. I suppose a sensible turtle would have frozen it in 1.25 cup aliquots, until the next time for making pie. I just refrigerated it. Some went into:
Sweet: Heat 0.33 cup pumpkin with 0.66 cup orange juice. Stir in 2 tbsp vanilla soymilk and 1 tsp honey. Sprinkle cinnamon on top.
Savory: Heat 0.5 cup pumpkin with 0.66 cup veg broth. Add cardomom, mild curry powder.
Spicy: Heat 0.5 cup pumpkin and 1 tablespoon natural peanut butter with 0.5 cup broth, 0.25 cup orange juice and large pinch of Penzeys regular chili powder.
This morning, the last of the pumpkin and the last of the cinnamon went into my oatmeal. I'm in more of a hurry to replace the cinnamon, I think.
For a 9" pie crust:
3 eggs
1 cup sugar
0.5 cup maple syrup
1 cup mashed or canned pumpkin
0.5 cup pecans
Spice (lightly) to taste with ginger or cinnamon.
Bake 60-70 minutes at 375F.
My other pumpkin pie problem is that I don't particularly like piecrust. It's not just that I think it's too much trouble to make, though I do. For apple pie, there's apple crisp, which doesn't bother with crust. For potpie, there's shepherd's pie, which replaces the piecrust with mashed potatoes (sometimes with chives and stuff and with a nice crisp top from the broiler.) But what to do with pumpkin pie?
For a 9" pie pan:
4 eggs
1 cup sugar
0.5 cup maple syrup
1.25 cup mashed or canned pumpkin
1 cup pecans
Spice (lightly) to taste with ginger, cinnamon, or vanilla.
Bake 70-80 minutes at 375F. Grease the pan and cover for the first 50 minutes.
When I was in New York last week, Cattitude made a pie according to the first recipe, with mashed butternut squash in place of the pumpkin. It was really excellent. (Even not caring about piecrust, I could tell this was a good one.) It might actually have been more practical to make my own than trying to take a significant amount of leftover pie on an intercity bus trip. Besides, this way I left all the crust for those who could appreciate it. I opened a large can of pumpkin, and messed around a bit until the batter looked right. I considered stabilizing it with some smaller aggregate than the nuts, such as rolled oats or coconut flakes, but just broke up the nuts a bit and left well enough alone. It came out just fine.
I had quite a lot of leftover pumpkin puree and no particular plans for it. I suppose a sensible turtle would have frozen it in 1.25 cup aliquots, until the next time for making pie. I just refrigerated it. Some went into:
Sweet: Heat 0.33 cup pumpkin with 0.66 cup orange juice. Stir in 2 tbsp vanilla soymilk and 1 tsp honey. Sprinkle cinnamon on top.
Savory: Heat 0.5 cup pumpkin with 0.66 cup veg broth. Add cardomom, mild curry powder.
Spicy: Heat 0.5 cup pumpkin and 1 tablespoon natural peanut butter with 0.5 cup broth, 0.25 cup orange juice and large pinch of Penzeys regular chili powder.
This morning, the last of the pumpkin and the last of the cinnamon went into my oatmeal. I'm in more of a hurry to replace the cinnamon, I think.
