This pie is a little lighter and a little zingy-er than traditional pumpkin pie, the flavor is more like a pumpkin butter. It's great with a nut crust (see my separate recipe for an Almond Meal Crust) and some sweetened whipped cream. —Sadassa_Ulna
- Makes Filling for one 9" pie
Lemon juice, divided
1 or 2
Cloves or a pinch of ground cloves
Dark brown sugar
White sugar, divided
Powdered agar** dissolved in 4 tbsp. water
Fresh ginger juice or ground ginger
Whole or 2% milk
Recipe Almond Meal BAKED* Pie Crust (or favorite 9" pie crust dough)
Lightly sweetened whipped cream
In This Recipe
- Separate egg yolks from whites; put whites into a large mixing bowl and yolks into a small bowl.
- Add one tablespoon of lemon juice and 1/2 cup sugar to the egg whites; add milk to the yolks. Cover bowl of whites and refrigerate.
- In a double boiler set over boiling water, mix all remaining ingredients. Bring to simmer while stirring with a whisk.
- Slowly add milk/ yolk mixture to pumpkin mixture while stirring. Continuing stirring until mixture thickens. Remove from heat and allow to cool, stirring occasionally. Remove whole cloves!
- Whip whites until stiff peaks form. Fold cooled pumpkin mixture into egg whites until just blended and pour into blind-baked pie crust.
- Refrigerate for three hours or overnight. Serve with lightly sweetened whipped cream.
- * I will add instructions for blind-baking this crust. ** I use "Telephone" brand agar powder; if using agar flakes a larger amount is necessary, probably 2X or 3X. An equal amount of gelatin can used in place of agar.
Recipe by: Sadassa_Ulna
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.