Freitag, 30. Oktober 2015

OUR WEEKEND RECIPE #27



This recipe is winged from top to bottom, or let's say, from crust to filling. 

I was home alone, sick too, and felt the sudden craving for pumpkin pie. I had no butter. No milk. Only two eggs. And I needed to make it work.

Turns out, winging a pumpkin pie is not only fun and simple, also yummy.

The crust is vegan. No nuts, dairy, soy or eggs.

You'll need:

- 1 3/4 cup all purpose flour
- 1/2 cup vegetable oil
- 1/2 tsp salt
- 2 tbsp water

Mix everything in a bowl, form a ball and move on to your pie dish. I like to use baking paper so the dough won't stick to the pan.

Spread it out using your fingers, and cover the sides of the pie dish as well, obviously!
I like to pre bake my crust, and therefore I use a fork to poke holes into the dough, all the way across the bottom of the dish. Then I bake it at 400F (200C), for about 10 minutes.

One more detail about the dough: you can use any vegetable oil. Austria is famous for its pumpkin seed oil, which was what I used for my dough. The oil has a nutty taste to it and a gorgeous dark green color, which is why the color of my dough is so dark. It's a real halloween pie!


For the filling you'll need:

- 2 cups pumpkin purree (mine was freshly steamed, a can works too, of course!)
- 1 1/2 cups of milk
- 1/2 cup brown sugar
- 1/3 white sugar
- 1/2 tsp salt
- 2 eggs
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp lemon zest

A note about the milk: any milk will do. Soy, hemp, rice, almond... Whatever you like. I used lactose free cows milk, because that was what I had in the fridge. I also added a table spoon of maple syrup, just because. 




I cut the pumpkin into cubes and steamed them for about 20 minutes. Then added two table spoons of water and purreed the pumpkin all the way.

The next step was the preparation of the filling. I started by beating the eggs, then added all the other ingredients, and mixed everything with a spatula. Then I poured the mixture into the pie dish, and baked it on 425F (220C) for 15 minutes. I turned down the oven to 350F (180C) and let it bake for 50 minutes. It was still quite runny by then. Since my pie dish is quite shallow, I decided to give it another 15 minutes and by then it was done. If you use a deeper dish, you can add 10 more minutes, and another 10 if necessary. I inserted a knife to see whether the pie was done, and it came out almost clean, which was just what I was going for.




I removed the pie from the oven and let it sit for a little over an hour so it could cool down and set.

Then I made coffee. Cut a slice of that pie. And dug in. Yumm.


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