Williamsburg Pumpkin Pie

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You can't miss with this recipe that captures the spicy taste and aroma of a traditional, well-seasoned pumpkin pie but features butternut squash instead. The Pilgrims would have really appreciated this treat, especially with a dollop of Satin Whipped Cream as a finishing touch.

Williamsburg Pumpkin Pie
Makes 1 (9-inch) pie: 6 to 8 servings

1 Oatmeal Crumb Crust (below)

Filling:
1/4 cup plus 2 tablespoons arrowroot starch, or 1/4 cup plus 1 tablespoon if using cannedpumpkin-pie-slice
pumpkin
1/4 cup unsweetened or regular soymilk
1 (12.3-ounce) box extra-firm silken tofu, drained
2 cups cooked, mashed butternut squash or canned pumpkin
1 1/4 cups plus 2 tablespoons organic sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of salt
1 recipe Satin Whipped Cream (below)

1. Preheat the oven to 350 degrees F. and prepare the Oatmeal Crumb Crust.
2. To make the filling, combine the arrowroot and soymilk in a blender or mini blender. Process at high speed for 1 minute until smooth and lightly thickened, stopping occasionally to scrape down the blender jar. Set aside in the blender to thicken,
3. Put the tofu, squash or pumpkin, sugar, cinnamon, nutmeg, allspice, cloves, ginger, and salt in the food processor. Process until smooth and creamy, leaving no bits of white tofu visible, stopping occasionally to scrape down the work bowl.
4. Process the arrowroot mixture again and add it to the batter in food processor. Process until well incorporated, stopping occasionally to scrape down the work bowl.
5. Spoon the filling into the prepared crust. Use the back of the spoon to spread the filling to the edges and smooth the top.
6. Bake the pie in the middle of the oven for 45 to 50 minutes. The center of the pie will still be slightly soft but will firm when chilled. Let cool completely.
7. Cover the pie with an inverted 9 or 10-inch pie pan or form a tent with aluminum foil, and refrigerate for 8 to 12 hours or overnight. Serve with Satin Whipped Cream on the side, if desired.

Oatmeal Crumb Crust
3 cups old-fashioned rolled oats
3/4 cup walnuts
4 1/2 tablespoons organic canola oil
3 tablespoons organic sugar
3 tablespoon maple syrup
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt

1. Have ready a 9-inch pie pan. Pour the oats into the food processor and pulse 12 to 15 times. Add the walnuts, canola oil, sugar, maple syrup, lemon juice, and salt. Pulse and process until the mixture is a fine, crumbly meal and holds together when pinched.
2. Spoon the crust mixture into the pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges to firm.

Satin Whipped Cream
1/2 cup cashews
1 cup water
1 small banana
6 tablespoons powdered sugar
1/2 teaspoon xanthan gum

1. Put the cashews in a food processor. Process until ground into a fine meal. Transfer to a blender. Put the water, banana, sugar, xanthan gum, and vanilla extract in the blender with the cashew meal. Process for 1 to 2 minutes, or until the mixture becomes thick, smooth and creamy, stopping occasionally to scrape down the blender jar.
2. Transfer the mixture to a covered container and chill for 8 to 12 hours to firm. Covered tightly and stored in the refrigerator, Satin Whipped Cream will keep for about 4 days. Before serving, fluff the mixture with a gentle stir.

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