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Thursday, November 19, 2009

Healthy Pumpkin Pie

Only 1 week until Thanksgiving. How did that come around so quickly. Wasn't it just September a few days ago? I guess I've been busy and forgot to look up at the dates going by. "Sigh".

I posted my now traditional Healthy Thanksgiving Recipes in my last mailbag for www.susanamarque.com. I love these recipes. I will have to make a pumpkin pie. I ought to make whatever I love the most and be thoroughly grateful for it before leaving most of my cooking things behind. It's been a good run here in California. It will be a good move to NY.

In all the chaos and excitement of change, there is comfort in the familiar. The yearly traditions. I remember making up this recipe from changing around a couple of different recipes I had found and it worked out so well. Holidays are good markers in time. Looking back you can see where you have been and where you might like to go now.

I do not really know where I am headed. What might going back to school bring? Yes, before I leave, I will have to make a pumpkin pie.

Pumpkin Pie

Crust:

3/4 C. unbleached white flour

3/4 C. whole wheat pastry flour

1/8 tsp. Sea salt

1/4 C. safflower oil

1/4 C. brown rice syrup

Preheat oven to 350°F. Mix the flours and salt in a mixing bowl and then add the oil using a fork to mix until you have beads of dough. Add the rice syrup and mix using your hand just until mixed. Please do not over mix the dough. Gather the dough and form into a ball. You may refrigerate to make it easier to roll out. Roll out thin between pieces of wax paper. Peel off the top layer of wax paper and flip it into a pie plate. Trim the excess with your hands and save the dough to make cut outs. Using a fork put a few pricks in the bottom of the crust. Flute the edges of the crust with your fingers or make tracks with the fork.

Roll the crust trimmings into a ball and then roll out just like the pie crust. This time use a small heart or star shaped cookie cutter to make small crust cut outs. Transfer to a baking sheet with a parchment paper on it. Keep rolling up excess dough to form a ball and then roll out in the same manner to keep making cut-outs until all the dough is used. You will get about 21 small cutouts. Bake for 15-20 minutes until just golden brown.

Filling:

2 cups Pumpkin puree or 1 can of organic pumpkin

3/4 lb. Tofu

1 tsp. Salt

1 1/2 tsp. Cinnamon

1/2 tsp. Ginger

1/2 tsp. Nutmeg

3/4 C. Brown Rice Syrup

1/4 plus 1 Tablespoon maple syrup

1 tsp. Vanilla

1/3 C. light vegetable oil

Blend all filling ingredients in a blender until smooth and creamy. Pour into unbaked pie shell and bake for 1 hour. (Note: you may need foil so as not to burn the outside crust, just apply to crust about ½ way through cooking or start with foil and take off after 30 minutes.) Top with the cookie cutouts if desired. Let cool and chill in refrigerator. Use Tofu whip topping to decorate.

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