ISO - recipe for pumpkin pie, parev, not milchig!

bigsis144

Wed, Nov 21 2012, 11:39 pm

The Kosher by Design kids cookbook has a sweet potato pie recipe that I use canned pumpkin or sweet potatoes for interchangeably. I don't have the recipe on hand, but it's a favorite in my house. It uses soy milk.

boysrus

Wed, Nov 21 2012, 11:49 pm

thanks! I guess I will follow the directions on the can, becasue I dont have the kosher by design cookbooks.
isn't soy milk a slightly different consisitency to condensed milk though. Could you try it with rich's whip instead do you think ( I have that in the house, but no soy milk)

bigsis144

Thu, Nov 22 2012, 12:40 am

Here ya go, dug up my KBD:

1 c. mashed sweet potatoes (if using candied yams from a can, drain well first; I also use canned pure pumpkin -- in fact, I prefer not having the extra sugar from the candied yams, the recipe is sweet enough already)
1 c. soymilk
3/4 c. brown sugar
1/4 c. flour
2 eggs
1 1/2 tsp. cinnamon
1/8 tsp. salt
1 9-inch pie crust (cookbook calls for a thawed ready-to-bake pie crust, but I prefer a graham cracker crust)

1) Preheat oven to 400 F.
2) Mash sweet potatoes with the back of a fork, and add soy milk, brown sugar, flour, eggs, cinnamon and salt. Mix with an electric mixer at medium speed (on yontif and when I'm feeling lazy, I find being thorough with a fork just fine) until mixture is a smooth, uniform batter.
3) Pour batter into pie crust.
4) Bake for 10 minutes at 400 F.
5) Turn oven temperature down to 350 F and bake another 40 minutes, until set.

The pie comes out sweet, creamily dense and delicious! And it even tastes great cold out of the fridge.