Pareve Pumpkin Pie
Everyone in my nuclear family loves LOVES pumpkin pie. And for only the second time in 12 years, my pumpkin-pie eating little family of five will not be going over the NY Thruway and through any tunnels or bridges to New York City. Nope, as much as we love seeing the family and sitting in 10 hours of traffic, this year, we are staying put.
When you are Transplantednorth, there are some disadvantages of being a nuclear family in a town where it seems you are surrounded by friends who all have extended family in town. Come holidays like Thanksgiving, you once again become the disappearing transplant.
I’m not complaining, really. This was my choice to stay “home.” But can a place be home where there are no extended family within 300 miles? The rest of the year, Rochester indeed feels like home. Come holidays, without aunts, uncles cousins and grandparents around, it can feel like how the Ingalls family must have felt on the wild, windblown frontier.
But this is a story about pareve pumpkin pie.
One small advantage of staying put (okay my kids will think a big advantage) is that at our Thanksgiving table, we’ll have pumpkin pie.
As much as she has tried to like it, my mom does not like anything pumpkin. My kids, however, can’t get enough of the orange stuff. I put it in breads, waffles and pancakes. I even made a pumpkin challah just so I can make pumpkin challah stuffing.
But, most of you know that pumpkin pie calls for milk, cream, condensed milk, or some other dairy ingredient. This poses a challenge to Jewish families like ours who observe the dietary laws of keeping kosher.
There are ways to get around the dairy dilemma by finding pareve ingredients.
What is pareve? Not many know. It is so esoteric, the word does not appear in the WordPress spellcheck.
It’s a term meaning food that is neither meat or dairy. It’s neutral. Like Switzerland. Does it taste as creamy and delicious as real cream? No. But, I’d rather have an imitation dairy dessert any day than serving a Tofurky at my Thanksgiving feast!
Here is the recipe. I based it on a recipe used from Martha Stewart Living, I just replaced the dairy ingredients with some stuff called Coffee Rich, found in the frozen section of most grocery stores. For those of you in upstate New York, I found this chemical-laden substance at Tops, and not Wegmans this year. But I still love you, Wegmans.
All-purpose flour, for surface
- Pate Brisee for Traditional Pumpkin Pie
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 Cup Pareve Nondairy Creamer, like Coffee Rich
- Ground cloves
- Whipped cream, for serving
- Preheat oven to 375 degrees.
On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under. Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. – Buy a premade Pareve piecrust. Bake until edges of crust begin to turn gold, about 15 minutes. Transfer to a wire rack, and let cool.
- Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, creamer, and a pinch of cloves in a large bowl.
- Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight.