OT - non-dairy pumkin pie

Ian Riddell iwriddell at charter.net
Mon Oct 25 23:07:50 EDT 2004


Ah, but in this country, pumpkin pie is served as dessert at 
Thanksgiving, not a savoury, hence all the sweetness and the spice.

widdy


On Oct 25, 2004, at 8:22 PM, Jon Noble wrote:

> Seems a bit complicated to me, I usually make a couple
> of Gramma Pies each summer (Gramma is a sweet pumpkin
> afaik only so named in Australia) the filling is
> Gramma chopped up and cooked in chicken stock until
> the liquid is mostly gone (vegetarians could use water
> or vegetable stock), pulped in a blender and sugar and
> some lemon juice added, left overnight in the fridge
> and then put into the pasty and cooked the next day.
>
> Jon
>
> --- Devra at aol.com wrote:
>
>> For our ladies who can't even stir the coffee with a
>> milky spoon - and I
>> think that you could probably modify this for other
>> flavors besides punkin...
>>      Devra, always interested in food
>> The pie filling in this recipe needs to set
>> overnight in the 
>> refrigerator, so make it the day before you serve
>> it.
>>
>> Crust:
>> 1/2 cup unbleached flour
>> 7 Tbs. whole wheat pastry flour
>> 1/2 tsp. salt
>>  tsp. sugar or granulated sugar cane syrup (see
>> glossary)
>> 1/2 tsp. baking powder
>> 3 Tbs. canola oil
>>
>> Filling:
>> 3 Tbs. soymilk plus 1/2tsp. lemon juice or
>> buttermilk
>> 3 to 4 Tbs. water
>> 2 cups canned pumpkin or pureed home-cooked fresh
>> pumpkin
>> 1 cup low-fat soymilk, rice milk or almond milk
>> 1/2 cup honey or 3/4 cup granulated sugar cane syrup
>> (to taste)
>> 1/4 cup cornstarch
>> 1/2 Tbs. dark molasses or to taste
>> 1 tsp. vanilla extract
>> 1 tsp. ground cinnamon
>> 1/2 tsp. salt
>> 1/2 tsp. ground ginger
>> 1/4 tsp. grated nutmeg
>> 1/4 tsp. ground allspice
>>
>> I got this from my cooks' list, so I haven't tried
>> it myself.  You don't
>> really need to make the crust, if you can buy
>> non-dairy crusts in the supermarket.
>>  Also, some of the amounts might need a little
>> tinkering...  I would guess
>> that the lemon in the soymilk is to make it sour
>> (hence the suggestion to use
>> buttermilk...) Then I'd guess that you just combine
>> all the other ingredients
>> (notice that there are no eggs either....)
>>        Devra
>>
>>
>>
>>
>>
>>
>> Devra Langsam
>> www.poisonpenpress.com
>> devra at aol.com
>>
>
>
>
> 		
> __________________________________
> Do you Yahoo!?
> Yahoo! Mail Address AutoComplete - You start. We finish.
> http://promotions.yahoo.com/new_mail
> --
> To unsubscribe, email dwj-request at suberic.net with the body 
> "unsubscribe".
> Visit the archives at http://suberic.net/dwj/list/
>
>
---------------------------------------------------------
It is not bigotry to be certain we are right; but it is bigotry to be 
unable to imagine how we might possibly have gone wrong.
G. K. Chesterton
---------------------------------------------------------

Ian W. Riddell
iwriddell at charter.net
-------------- next part --------------
A non-text attachment was scrubbed...
Name: not available
Type: text/enriched
Size: 2942 bytes
Desc: not available
Url : http://www.suberic.net/pipermail/dwj/attachments/20041025/0f534d47/attachment.bin


More information about the Dwj mailing list