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Monday, October 19, 2009

Pumpkin pie



What says American Autumn more than pumpkin pie? Ok, maybe apple pie, but that will be in a different post.

There are many excellent pumpkin pie recipes and here is my version.


Pie crust
1 cup pastry flour
1/4 cup coconut oil
1 tsp tahini
pinch sea salt
water

combine flour, salt and baking powder. Add shortening and mix till small crumbs. Add enough water to form a dough. Wrap up and place in fridge for one hour.
Roll out dough and form into pie shell.

Custard

in a high speed blender, place the following:
2 cups roasted, pureed pumpkin
1/2 cup maple syrup
1/2 cup soy milk (unsweetened! only soybeans and water)
1/3 cup kudzu
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp sea salt
1 tbsp vanilla extract

blend on medium speed for 1 minute, till very aerated. Pour into pie shell, and bake at 350 for 45 minutes. Let set for a couple of hours before cutting.

4 comments:

  1. Pumpkin is my favorite of all the pies (like by A LOT) and this recipe makes me think maybe, just maybe, I could make my own this year. :) Thanks, Philip!

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  2. i love pumpkin pie as well and this looks like a promising recipe. i can't stand the silken tofu versions. i was wondering if the kudzu could be replaced by arrowroot or perhaps even cornstarch? thanks!

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  3. This comment has been removed by a blog administrator.

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  4. i never use cornstarch but i have made this with katakuriko (potato starch) and it worked well. I used 1/4 cup of katakuriko

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