Pumpkin Inspired Pie
Feb. 15th, 2024 12:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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squaremealsYou know how someone will see a foreign recipe in a movie or something and make their own highly inaccurate version missing all the core ingredients?
Well this is that, from an Australian who's never actually eaten pumpkin pie (I did have a dairy free pumpkin pie frappe when I went to Disneyland!). Notably, it does not contain pumpkin, because I don't like it.
Ingredients:
1/4 cup soft sweet starchy vegetable/fruit: baked/boiled sweet potato/carrot, maybe apple puree. Probably also works with pumpkin!
1/8 cup brown sugar
2.5 tsp cornflour
1/2 egg
2 tsp maple flavoured syrup. Real maple syrup probably also works!
A few shakes of cinnamon and ginger (and the other pumpkin pie spices if you can eat em)
1/2 piece puff pastry
Optional: a few pecans.
If necessary: (oat) milk and/or margarine to get it to a batter consistency
Method:
Preheat oven to 190C.
Spray 2 cups of a muffin tray or a very small metal tray with oil. Line with the puff pastry. You can trim or smoosh down the edges at this point if you want.
Whizz filling ingredients in a food processor until smooth.
Fill the pastry shell(s) with the filling. Sprinkle with pecans, if using. Gently fold over any remaining extra pastry around the edges so it flops on top of the filling, so it won't burn.
Bake for 15 minutes.
The quantities are more convenient if you double it, but I generally only want this much.
I tend to eyeball the quantities a bit, so this is kinda approximate. Baking can be approximate if you have a high tolerance for weird textures!
This is based on a vegan pumpkin pie recipe I found online, I can't find the link but here's the original quantities:
1.75 cup pumpkin
1/4 cup sugar
2.5 tb cornstarch
egg replacer 1tsp
maple syrup 3 Tb
1/2 tsp ginger
3/4 tsp cinnamon
3/4 cup milk
2Tb marg
I replaced the margarine and milk with more egg, because I like egg.
That vegetables tag is amusing me. But there's vegetables in it! I've made it with both orange and purple sweet potato, both worked really well. The carrot was middling.
Well this is that, from an Australian who's never actually eaten pumpkin pie (I did have a dairy free pumpkin pie frappe when I went to Disneyland!). Notably, it does not contain pumpkin, because I don't like it.
Ingredients:
1/4 cup soft sweet starchy vegetable/fruit: baked/boiled sweet potato/carrot, maybe apple puree. Probably also works with pumpkin!
1/8 cup brown sugar
2.5 tsp cornflour
1/2 egg
2 tsp maple flavoured syrup. Real maple syrup probably also works!
A few shakes of cinnamon and ginger (and the other pumpkin pie spices if you can eat em)
1/2 piece puff pastry
Optional: a few pecans.
If necessary: (oat) milk and/or margarine to get it to a batter consistency
Method:
Preheat oven to 190C.
Spray 2 cups of a muffin tray or a very small metal tray with oil. Line with the puff pastry. You can trim or smoosh down the edges at this point if you want.
Whizz filling ingredients in a food processor until smooth.
Fill the pastry shell(s) with the filling. Sprinkle with pecans, if using. Gently fold over any remaining extra pastry around the edges so it flops on top of the filling, so it won't burn.
Bake for 15 minutes.
The quantities are more convenient if you double it, but I generally only want this much.
I tend to eyeball the quantities a bit, so this is kinda approximate. Baking can be approximate if you have a high tolerance for weird textures!
This is based on a vegan pumpkin pie recipe I found online, I can't find the link but here's the original quantities:
1.75 cup pumpkin
1/4 cup sugar
2.5 tb cornstarch
egg replacer 1tsp
maple syrup 3 Tb
1/2 tsp ginger
3/4 tsp cinnamon
3/4 cup milk
2Tb marg
I replaced the margarine and milk with more egg, because I like egg.
That vegetables tag is amusing me. But there's vegetables in it! I've made it with both orange and purple sweet potato, both worked really well. The carrot was middling.
