Honeyed Pumpkin Pie with fresh Ginger Root

Who knew you could catch a cold through text messaging, yet that’s precisely what happened. At least, that’s what I told my friend after I came down with the same cold he was fighting. And so last Tuesday when I was at home and slightly under the weather, and decisions about the Thanksgiving holiday menu long on my mind, it seemed like the only thing to do was to bake a pie. I’m not sure that this pie could nurse myself or others back to health, but after four days of testing, eating, delighting in both vegan and “some dairy” renditions of traditional pumpkin pie, I believe I came close to a cure: Pumpkin pie made with the energizing scents of cinnamon and nutmeg, the piquant, fibrous, freshly grated ginger root, and the sumptuous sweetness of honey. Three large pies and a few little vegan tartlets later, not only do I feel much better, I’m still not tired of smelling the squash mixture as it bakes and bubbles, resting on my counter, warm out of the oven.

The vegan pumpkin pie tasted lovely. If there’s a difference between the two pies, it was in the consistency. The dairy-ed version, two eggs with a touch of cream, made the filling- ever so slightly- fluffier, the eggs congealing the mixture while baking. The vegan pie needing to set after baking, overnight in the refrigerator. Both tasted similar, divine as you would expect from the layered ingredients. I noticed that the cream rounded the spice and while I did think that the eggs were useful, if serving immediately, I’m not so keen on adding the cream. Next time I would leave the cream out of the filling mixture, instead, a small dollap of fresh, whipped cream to top. Either you could proudly serve at your gathering.

A dusting of grated organic nutmeg top the pumpkin tartlet.

This pie crust is excellent. Canola oil is used in place of butter, and it rolls out easily, never sticking to the surface. The crust bakes light and crisp.

Recipe adapted from Vegetarian Times

Pie Crust

• 1/2 cup unbleached flour
• 7tablespoons whole wheat pastry flour
• 1/2 teaspoon sugar in the raw
• 1/2 teaspoon baking powder
• 3 tablespoons almond milk
• 1/2 teaspoon lemon juice
• 4 tablespoons canola oil
• 3 to 4 tablespoons water

Filling

• 2 cups organic canned pumpkin
• 1 cup almond milk

• 1/4 cup heavy cream-if using
• 3 eggs -if using

• 1/2 cup sugar in the raw
• 1/2 cup honey
• 1/4 cup molasses
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher or sea salt

Spice mix

• 1 teaspoon packed of freshly grated ginger- or more to taste
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground all spice

For the crust, sift all dry ingredients and then add wet ingredients, combine with a fork. Mash together into a ball and let sit, covered in the refrigerator for at least one hour, longer if it holds back when rolling out. Roll out on a lightly floured surface, form to your pie plate with a 1/2 an inch of the dough hanging over the pie plate.

For the filling, freshly grated the ginger root after peeling (a micro plane works well), combine both the pumpkin filling and spice mix in a bowl and stir until incorporated. I used my kitchen aid stand mixer with the wisk attachment.

Bake in a 350 degree oven for 50 minutes.

* Vegan Pie– make sure to let it set in the refrigerator overnight before serving.