Reduce oven temperature to 350 degrees. Bake 9-inch pie about 45 imutes longer, 10-inch pie about 55 minutes longer or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with Sweetened Whipped Cream if desired. Immediately refrigerate any remaining pie. 8 servings, 285 calories each for 9-inch pie, 430 calories each for 10-inch pie.
Non-Dairy (Parve) Pumpkin Pie
I suppose at this point you are asking yourself, "Self, why would I EVER want to make a non-dairy pumpkin pie?" Well, the clue should come from the other word in the recipe title, "parve". According to kashrut, the Jewish dietary laws, a person must wait a specified amount of time after eating meat before consuming anything dairy. The amount of time varies according to custom, but is generally between 3 and 6 hours. Something parve is neither meat nor dairy.
Naturally, Thanksgiving dinner wouldn't be the same without either the turkey or the pumpkin pie, so you have a choice: Either the turkey has to be "non-meat" or the pie has to be "non-dairy". In my mind, the choice is clear.
I made this pie for Thanksgiving dinner this year, and it turned out reasonably well. It's a little heavier and less creamy than regular pumpkin pie, and the spices are a little overzealous. Next year, I'm considering the addition of a small amount of non-dairy creamer and a little less cloves.
3 cups canned pumpkin 4 eggs 1 cup white sugar 1 cup brown sugar 1 tsp cinnamon 1 tsp allspice 1/4 tsp nutmeg 1/4 tsp cloves 1/4 tsp ginger 1/2 tsp salt 1/4 cup margarine, melted 1 9-inch kosher parve pie crust
Combine the sugar, salt, and spices with the pumpkin. In a separate bowl, beat the eggs with the melted margarine. Combine the beaten eggs with the pumpkin mixture and pour into the pie crust. Bake at 450F for 10 minutes, then reduce the heat to 350F and bake for an additional 20 minutes, or until a fork comes out clean and the pie is brown on top.
Allergy Safe Recipes
pie crust for 9 inch pie ---- 1 can pumpkin for pie (about 16 ounces) 1 package silken tofu (about 20 ounces) 2 teaspoons vanilla extract 1/2 cup honey 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon allspice* 1 teaspoon nutmeg* 2 teaspoons cinnamon* 1 teaspoon ginger*
* or your favorite pie spices; use a bit more than you normally would since the tofu is bland.
Unflavored gelatin powder or other jelling agent--enough to gel 1 cup of liquid by the instructions 1/4 cup hot water Optional: 1/2 cup rich cashew milk or other cream substitute
Preheat oven to 350 (F). Put pumpkin and tofu in a blender and blend until no lumps of tofu remain. You may need to do this in two batches. Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices. Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the optional cashew milk, add this to the pumpkin mixture now. Place this in pie shell or bake as custard in a greased baking dish. Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling.
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1 envelope unflavored gelatin 1/3 cup water 2/3 cup dairyfree milk substitute 2 cups (1 can) pumpkin 1/2 cup brown sugar 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt
Let the gelatin sit in the water for a minute before dissolving it on low heat, and then just throw the rest into the pot, mix it together, and pour into the 9" prebaked or graham cracker crust. Then refrigerate for a couple hours.
Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.
Lola's Lighterside Pumpkin Pie serves 8
For those suffering dieters who have been searching for a Low-Carb Pumpkin Pie, this is it. It has the same taste and texture of regular pumpkin pie. It is extremely rich and very solid. Like all pumpkin pies, it is best after a day or two in the fridge or when very fresh, and when accompanied by ice cream.
Ingredients:
Instructions:
Nutritional Information for Entire Pie (Divide by the number of slices to get nutritional information per serving)
Note: Splenda/sucralose contains basically nothing and can be ignored for the purposes of this recipe's nutritional content. Pumpkin Eggs Cream Total ------------------------------------------------------ Fat 2g 9g 80g 91g Saturated 0g 3g 64g 67g Sodium 2mg 130mg 80mg 212mg Carbohydrates 32g 2g 8g* 42g Fiber 18g 0g 0g 18g Sugar 14g 0g 8g* 22g Net 14g 2g 8g 24g Protein 7g 12g 0g 19g Vitamin A 1,050% 12% 64% 1,126% Vitamin C 0% 0% 0% 0% Calcium 7% 4% 0% 11% Iron 14% 8% 0% 22% *Amount of carbohydrates in cream is estimated. Some heavy cream claims 0g/Tbsp, some claims 1g/Tbsp. The FDA allows a claim of 0g when less than 1g of carbohydrates present, further confusing the situation.
Note: Splenda/sucralose contains basically nothing and can be ignored for the purposes of this recipe's nutritional content.
Pumpkin Eggs Cream Total ------------------------------------------------------ Fat 2g 9g 80g 91g Saturated 0g 3g 64g 67g Sodium 2mg 130mg 80mg 212mg Carbohydrates 32g 2g 8g* 42g Fiber 18g 0g 0g 18g Sugar 14g 0g 8g* 22g Net 14g 2g 8g 24g Protein 7g 12g 0g 19g Vitamin A 1,050% 12% 64% 1,126% Vitamin C 0% 0% 0% 0% Calcium 7% 4% 0% 11% Iron 14% 8% 0% 22%
*Amount of carbohydrates in cream is estimated. Some heavy cream claims 0g/Tbsp, some claims 1g/Tbsp. The FDA allows a claim of 0g when less than 1g of carbohydrates present, further confusing the situation.
References:
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