OT - non-dairy pumkin pie

Jon Noble jon_p_noble at yahoo.com
Tue Oct 26 00:18:54 EDT 2004


Gramma Pie is a dessert, the Gramma is a very sweet
pumpkin any way, but i do add sugar. Very yummy with
ice cream.

Jon

--- Ian Riddell <iwriddell at charter.net> wrote:

> 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
> >>
> >
> >
> >
> > 		
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>
---------------------------------------------------------
> 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
> 



		
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