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When 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.
( Pumpkin Pecan Pie )
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?
( Pumpkin Pecan...er, is it "cake?" )
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:
( Pumpkin Soup )
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.
( Pumpkin Pecan Pie )
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?
( Pumpkin Pecan...er, is it "cake?" )
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:
( Pumpkin Soup )
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.
