Sound & Savor a catering/personal chef business in the San Francisco Bay Area. In addition to catering and offering cooking classes, we host a very popular twice monthly series of dinner/concerts pairing handmade cuisine and world renowned musicians. On this blog, chef Philip Gelb shares recipes and ideas about food. Please consider us for catering your upcoming parties! Anything from an intimate dinner for 2 to a large party of 200.
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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.
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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!
ReplyDeletei 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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ReplyDeletei 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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