Category Archives: Pumpkin Pie

The Best Pumpkin Pie

I think we all can agree that Thanksgiving is not complete until you have had a bite of pumpkin pie.  As much as I tried though, I was never satisfied with the parve pumpkin pies!  That’s when I took matters into my own hands.  I looked and tried tons of different recipes until I came across this gem! 

This recipe for pumpkin pie is adapted from a dairy version in Good Housekeeping.  I used my usual crust recipe, which also happens to be the easiest, quickest and flakiest crust I have ever made! This pie remains a favorite in my family and is requested every year.  I am sure it will become a staple in your home! 

 Pumpkin Pie

Pumpkin Pie

Makes 8- 10 Servings
Best Pie Crust In The World (below)
16 Oz. Pumpkin
12 Oz. Soymilk
2 Eggs
¾ C. Brown Sugar
1 t. Cinnamon
½ t. Ginger
¼ t. Nutmeg
½ t. Salt
Prepare dough as directed.  Roll out dough and line a greased 9 inch pie plate. Preheat oven to 425.  Prick holes in the pie crust with a fork.  Line the pie shell with foil.  Bake 15 minutes, remove foil and bake 5-10 more minutes, until golden.  If crust puffs up during baking press it to the pie plate with the back of a spoon.  Turn oven to 375.  In a bowl, combine all of the ingredients and beat until well mixed.  Pour it into the pie shell and bake for 50 minutes or until knife comes out clean.  Cool and serve with whipped cream.
Pie Crust
Makes 1 Pie Crust
1 ¼ C. Flour
¼ t. Salt
6 T. Earth Balance
3-5 T. Ice Water
Process the flour, salt and earth balance in a blender or with a pastry blender.  Sprinkle in ice water till a ball is formed.    

Pumpkin Pie 2

 

Pumpkin Pie…Thing Of The Past

Most of my cooking inspiration comes from my clients.  I ask them to tell me all of their food likes, dislikes, allergies and menu themes, and In return I give them a custom menu that is made according to all of their responses.  I was recently asked to make a pumpkin bread for a “Thanksgiving style” meal.  I thought it was a brilliant idea!  Their request pushed the bounds and reached for more than just a pumpkin pie.  
 
It always amazes me when a vegetable or fruit can be used in both savory and sweet dishes.  Zucchini, Carrots, Apples….the list goes on and on.  They all can be used in not only a savory recipe but in a dessert as well!  Pumpkin is another one of those versatile foods and It is perfectly showcased In this moist and beautiful pumpkin chocolate chip bread.

 
Pumpkin Chocolate Chip Bread

Makes 8 or more Servings

1 C. Sugar

½ C. Butter or Earth Balance
1 – 15 Oz. Can Pumpkin Puree
2 Eggs
½ t. salt
1 ½ C. Flour
1 t. Baking Soda
½ C. Sour Cream or Soy Milk or Almond Milk
1 t. Vanilla
½ C. Chocolate Chips, Good Quality
½ C. Chopped Walnuts (optional) 

Preheat oven to 350. Beat butter or Earth Balance and sugar together.  Add pumpkin puree and eggs. Alternate adding the dry ingredients and sour cream or almond/soy milk.  Stir in vanilla, nuts and chocolate chips. Pour into greased loaf pan. Bake for one hour or until tooth pick comes out clean. (Muffins = 30 minutes bake time).




A Gingery Thanksgiving

Every year, about 40 of my friends organize and get together for an annual Thanksgiving dinner a week before actual Thanksgiving.  It is a huge pot luck and everyone dresses up in costume.  Matan (my fiance) and I dressed up as pilgrims and Matan made a super tasty and beautiful looking turkey.  I contributed with my cranberry ginger sauce to perfectly compliment the turkey.  This cranberry sauce is not your typical out of the can jellied blob…it’s crunchy, sweet, tart and refreshing! The ginger adds a whole new flavor profile to the cranberry sauce and helps with digestion (not a bad thing on thanksgiving if ya know what I mean…).
Below, I included the best parve pumpkin pie you have ever tasted.  My grandmother asks me to make it for our  family Thanksgiving bash every year! Enjoy and Happy Thanksgiving!   


Cranberry Ginger Sauce

1 – 12 oz. Bag Fresh Cranberries
1/2 C. Sugar (add more or less depending on taste)
1 – 2″ Piece of Ginger, peeled and zested
1 Orange, zested and peeled, rind discarded and orange segments reserved
1/2 C. Walnuts
In a food processor, grind the cranberries, sugar, ginger, orange zest, orange segments and walnuts to desired consistency.  Serve or refrigerate for later. 
Pumpkin Pie
Makes 10 Servings
16 Oz. Pumpkin
12 Oz. Soymilk
2 Eggs
¾ C. Brown Sugar
1 t. Cinnamon
½ t. Ginger
¼ t. Nutmeg
(If no cinnamon, ginger, or nutmeg, substitute 1 ½ t. of Pumpkin pie spice)
½ t. Salt

 

Prepare dough as directed through chilling.  Roll out dough and line a 9 inch pie plate; make turret edge.  Refrigerate or freeze 10-15 minutes to firm pastry.  Preheat oven to 425.  Line pie shell with foil and fill with pie weights.  Bake 15 minutes, remove foil and bake 5-10 more minutes, until golden.  If crust puffs up during baking press it to the pie plate with the back of a spoon.  Turn oven to 375.  In a bowl, combine all of the ingredients and beat until well mixed.  Pour it into the pie shell and bake for 50 minutes or until knife comes out clean.  Cool and serve with whipped cream.


Matans Infamous Turkey