Ted had no idea it was Thanksgiving this weekend, but I swear, there is something primally Canadian in him that I have never had… he’s just innately tuned in to the seasons here. So I wasn’t surprised when he announced last night, out of the blue, that he was making pumpkin pie this Shabbos.
Since it’s our second time enjoying this recipe, which I found on Chowhound, I thought I’d repost it here. The original poster aptly described this recipe as “light, more like custard than the dense, rubbery texture I associate with pumpkin pie.” Indeed, I’d even call it fluffy – along the lines of a good cheesecake.
This “can’t believe it’s not dairy” recipe uses coconut milk instead of the standard cream or evaporated milk. You can taste the coconut slightly, but it is a gentle taste that, in my opinion, complements the pumpkin really nicely (it originally just said “nicely,” but I added really after I had tasted the pie!).
Ted is using one of the little pie pumpkins we bought at the pick-your-own apple place. We didn’t pick it, but we feel like we know where it came from, which is nice. ;-)
Ted’s Yummy Canadian Thanksgiving Pumpkin Pie (Pareve)
- 1 fresh sugar pie pumpkin, steamed or roasted, pureed and drained to yield ~ 2 cups pumpkin. Good-quality/ organic canned pumpkin would likely give the same results.
- 2 eggs
- 1.5 cups coconut milk (we mostly use the Jewish brands these days though before it was commonly available I relied on a heter I found permitting any Thai brand of coconut milk)
- 1/4 cup granulated sugar
- 1/4 packed brown sugar
- 1 t vanilla
- 1/2 heaping t cinnamon
- 1/2 t fresh nutmeg
- 1/4 t allspice
- 14 t cardamom
- OR, Ted’s shortcut (and sometimes mine):
- 3 tsp or so of tinned “Pumpkin Pie Spice” – we used more than the original quantity of seasonings because a) he likes a more intense flavour (I usually double the spice in spice cake, gingerbread and pumpkin pie just for him), and b) we make so little pumpkin pie that the tin is a few years old by now – so we use more to compensate for its reduced potency.
- 1/2 t salt
- 1 t cornstarch
- Preheat oven to 425°F.
- Mix the pumpkin and the eggs.
- Add the other ingredients and mix well (we used the Pulse setting on the food processor).
- Pour filling into prepared pie shell (your own or frozen – I won’t tell!).
- Bake 15 minutes at 425°F, then approximately 50 minutes more at 350°F. Check at 45 minutes and every 5 minutes after until the pie’s centre no longer wobbles when shaken gently (original instruction is great: “until the insides are no longer super-shaky” – I just thought I’d quantify this slightly better!)
- Cool for a couple hours before eating.
- Enjoy on its own or with REAL whipped cream! (just cuz it’s pareve doesn’t mean it’s not good enough to eat at a dairy meal)
Post-Shabbos p.s. The only thing I didn’t love is that it was not the world’s best pumpkin despite knowing its provenance. The flesh was too stringy, which added a slightly unpleasant “fibre” element to the pie. I recommend using a very smooth-textured pumpkin and mashing it well – or using 2 cups of organic tinned pumpkin (NOT tinned pumpkin pie filling!).