Featured recipe from Marilu’s table * Pumpkin pie
One of the staples of the season is pumpkin pie, but it’s almost always made with dairy. This is a delicious version that’s not only dairy-free, but also uses less refined (and therefore healthier) sugars.
If you’re looking for a good soy whipped “cream,” try SoyaToo’s Soy Whip. It comes in spray cans for convenience (although our experience is that there’s not nearly enough in the can to serve one pie, though), and in aseptic boxes that you whip yourself (more for your money, and only requires a mixer). Both are located in the refrigerated section.
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Pilgrim Pumpkin Pie
Yellow * Serves 10
Pastry Dough (below) or one store-bought whole-wheat pie shell
1 15-oz can organic pumpkin or 2 cups mashed cooked pumpkin
1 12-oz container soy creamer, plain
2 large cage-free eggs
1/4 cup maple sugar
1/2 cup Sucanat®
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
Soy whipped cream (optional)
Preheat oven to 425F. Line the unbaked pie crust with foil and fill with pie weights, dry beans, or uncooked rice. Bake 15 minutes. Remove the foil and weights and bake 5 to 10 minutes longer, until golden. If the crust puffs up during baking, gently press it to the pie plate with the back of a spoon. Cool on a wire rack. Turn the oven temperature down to 375F.
In a large bowl, combine the pumpkin, soy creamer, eggs, maple sugar, Sucanat®, cinnamon, ginger, nutmeg and salt and beat until well mixed. Place the pie plate on the oven rack and pour in the pumpkin mixture. Bake 50 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack about 1 hour. Serve with soy whipped cream, if you like.
Pastry Dough
Yellow * Makes one 9″ pie crust
1/4 cup whole wheat flour
1 cup unbleached white flour
1/4 teaspoon salt
6 Tablespoons (3/4 stick) cold soy margarine, cut up
3-5 Tablespoons ice water
Make the pastry dough first. In a large bowl, mix together the flours and salt. With a pastry blender or two knives used scissor fashion, cut in the soy margarine until the mixture resembles coarse crumbs. Sprinkle in the ice water, one Tablespoon at a time, mixing lightly with a fork after each addition, until the dough is just moist enough to hold together. Shape the dough into a disk. Wrap in plastic and refrigerate 30 minutes or overnight. If chilled overnight, let stand at room temperature for 30 minutes before rolling.
Roll out the dough and line a 9-inch pie plate; make a turret edge. Refrigerate or freeze 10 to 15 minutes to firm the dough.
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