Wednesday, October 24, 2007

Jarrahdale Pumpkin: Non-dairy Pumpkin Pie

After our carefree trip out to Julian, CA on Saturday, small fires turned into huge devastating fires that are raging through that area and are being propelled by the strong Santa Ana winds. The air is full of ash and the smell of smoke is everywhere. TEB and I are safe but holed up indoors. Our jarrahdale blue pumpkin that we picked in the Mountain Ranch pumpkin patch is a constant reminder as to how quickly things can change. I hope you and your loved ones are safe.

We are conserving energy but if I could bake and it was not so sauna like in the apartment, I would turn my blue pumpkin into a delicious non-dairy pumpkin pie. I’ve adapted this recipe from the Silk is Soy website. I can fool even the staunchest milk-eater. You should try it!

Pumpkin Silk Pie
*****NON-DAIRY


1 cup packed light-brown sugar

1 teaspoon sugar

1 tablespoon cornstarch
1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/2 cups pumpkin puree

4 large eggs, lightly beaten

1 1/2 cups evaporated soymilk

1 deep dish pie crust

1 small banana (frozen or fresh)


Evaporated Soymilk - N.B. this step can take up to 2 hours and can be done 1 day ahead of time.

3 1/2 cups Silk Soymilk (Silk Egg Nog is a great substitute--keep spice amounts the same)
.
Cook over medium heat stir constantly and reduce to 1 1/2 cups
Add 1 teaspoon of sugar

Add 1 tablespoon of cornstarch

Mix well and allow to cool


Preheat oven to 425 degrees


Filling

In the blender combine:
sugar
pumpkin puree

cornstarch
3 eggs
salt
banana
ginger
cloves
cinnamon
Blend well and add evaporated soymilk
**I am very libral about adding more spices after taste testing at this point. I often add up to 2x the amount of spice listed above.**

Use prepared chilled pie shell, prick holes in bottom of pie with a fork. Beat the remaining egg and glaze the edges of the pie shell. Fill the pie crust with filling and place on a baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees and bake for 30 more minutes. Cool well before serving.

photo credit: jarrahadale pumpkin TEB 10.22.07; pie CNC 11.22.07

4 comments:

SCharp said...

Hi, Bean likes your pumpkin- she wants you to bring it here!

gotomakan said...

So, you can't tell the difference between this pie and a pie made with milk? I'd love to try it, Taylor's dad is lactose intolerant. I'm always scared to try the substitutions. :-P

CNC said...

I think the pumpkin will be made into pumpkin pie well before my AK xmas trip. Sorry, Bean, you have to imagine the blue-gray pumpkin from there :-)

CNC said...

G,
You really cannot tell the difference between a pie made with cream or with just soymilk. I am lactose intolderate too so generaly, I substitute soymilk in any recipe that calls for milk. It is a bit trickier with the thicker dairy projects like evaporated milk or cream b/c they give the pie a more fluffy texture. I added the banana to compensate for that and you cannot taste the banana at all.