Sunday, November 29, 2009
A week or two ago, I posted about how I had always wanted to try baking a pumpkin pie from scratch. With it being the holiday season, I thought it was fitting to invite all of you to join me in a challenge of sorts. I thought maybe some of you might like to bake your pie from scratch too.
I understand that not everybody has the time, or the patience. For some people, pouring a can of pre mixed puree into a frozen pie crust is completely acceptable, and hey- whatever works for you. Some of you may have said "yes! I've always wanted to bake a pie from scratch, I'm doing it!", and then something came up, and it just didn't happen. Thats ok too.
Its never too late to get your pie on.
The day before Thanksgiving, I did it. I looked my baking pumpkin (that I had previously bought from the commissary), straight in the face, and told him to get ready for one heck of a day. I washed him up, cut him in half, and threw him into a hot oven, promising him that by the time the sun went down, he'd emerge a beautiful pie.
And that, is how you do that.
After my pumpkin was all pureed to a creamy orange mush, and I was good and proud of myself (really, I was beaming with domestic rays of sunshine)- It was time to bake my pie.
I had a kinda-sorta idea of the flavors that I wanted to mix, but couldn't find a recipe to match my plan anywhere. So I wrinkled up my forehead, looked awkwardly over my shoulder at my 3 year old, anxiously awaiting her approval for taking on another challenge, and dug both of my hands deep into the spice cabinet. I have failed (totally bombed, burnt, and been defeated) at creating many recipes in my kitchen, so I have to admit, I was scared. I had worked so hard on roasting my pumpkin, and made such a huge mess of the kitchen (I clean up as I go, though), I knew I'd be devastated if my pie turned out horribly. Too bad I had my heart set on a pumpkin gingerbread pie, huh?
I ended up creating the most beautiful pie in the world. Just like I had promised my nervous baking pumpkin earlier in the day. I try to hold true to my word like that.
-1 bag of gluten free vegan gingersnaps.
-4 tablespoons Earth Balance.
-2 tablespoons soy creamer.
Crush up cookies. Mix with melted Earth Balance and Soy Creamer. Put into greased pie pan. Bake at 350 for 10 minutes.
-2 cups of pureed pumpkin.
-3/4 cup soy creamer.
-1 cup sugar.
-2 Tbsp Earth Balance.
-1/2 tsp vanilla.
-1 tsp ginger.
-1/4 tsp nutmeg.
-1 1/2 tsp cinnamon.
-1/4 tsp cream of tartar.
-1/2 tsp baking powder.
-1/4 tsp xanthan gum.
-1/2 tsp salt.
-4 Tbsp tapioca starch.
Combine all of the above ingredients in a blender. Blend it up. A lot. Pour into your pre baked homemade pie crust. Cover the edges of the pie with foil, so that your crust doesn't burn. Bake your pie at 350 degrees, for 90 minutes. Yes, 90.
Do not eat this pie until it has completely cooled. Wait until the next day if you can. I know, its hard, but- trust me?
And if all goes well, you'll have something that looks something similar to...
Did you bake a pumpkin pie completely from scratch? If you did, thats rad. Seriously, rad. I'm really anxious to see your pies. Please leave the link to your pictures and recipe on the link list below. I won't be surprised if my list looks a little empty, but I hope that as the holiday season continues, y'all will join in on the challenge. Because like I said earlier, its never to late to get your pie on.
I've made a couple of buttons, to display on your blog if you'd like (I've got mine over there on my right sidebar, tee hee).
And link up!