Recipe by Sharon Matten

“Pie Pumpkin” Pumpkin Pie

Parve

6 Servings Serving Icon

2 Hours, 30 Minutes

Easy

Allergens

Contains

- Egg

Diets

- Vegetarian - Pescatarian

I subscribe to a surplus produce service called Imperfect Produce. Every week I go online and select imperfect (but very edible) or surplus produce and it gets delivered to my house every Monday. I get to be lazy (it comes right to my door!) and eco-friendly all at the same time. It’s a win-win situation. I love the feeling of doing something good for our planet and having the opportunity to get some very interesting produce. I’ve gotten my favorite pink lemons (yes, the inside is pink), purple radishes, multi-colored beets, and even a pie pumpkin. What is the difference between a large jack-o-lantern pumpkin and a pie pumpkin? Carving pumpkins are larger, grainier, stringier and contain more water than the much smaller pie pumpkins. When you cook a real, honest to goodness pie pumpkin you get the perfect pumpkin filling and not little ornamental pumpkins that are used to decorate for the holidays. While they may be tasty when fresh, you’d need an awful lot of them to make a pie! You can also find pie pumpkins at stores like Whole Foods and Trader Joe’s, and if you’re lucky some farmer’s markets carry them in late fall.

Directions

Prepare the Pumpkin Pie

1. Preheat oven to 350ºF.

2. Place a rack in the EPC pot. Add the one cup of added water.

3. Add the pumpkin to the EPC pot. Lock the lid and close the pressure valve.

4. Cook for 15 minutes in the EPC pot. Lock the lid and close the pressure valve.

5. Cook for 15 minutes using manual high pressure mode, then manually release the pressure.

6. Remove the pumpkin from the EPC pot and place it in a large bowl. Allow it to cool completely.

7. Remove the pumpkin from the peel. Stir the pumpkin until it is completely smooth.

8. Add the remaining pie ingredients and whisk until smooth.

9. Pour the filling into the unbaked crust. Bake for 45-60 minutes until the crust is browned and the filling is set.

10. Refrigerate the pie for at least one hour.

11. Serve slices of pie with whipped topping.

Variations:

To make this pie gluten free, use a gluten free pie crust. You can usually find them at Whole Foods in the gluten free frozen food section.

About

Excerpted from Shabbos Under Pressure by Sharon Matten 2019

Recipe tags

Fall flavors Fall fruits Fall recipes Pies Pumpkin pies Pumpkins Thanksgiving Warm desserts

Please log in to rate

Reviews

Subscribe

1 Comment

Inline Feedbacks

View all comments

Hindy Hecht

16 days ago

0

wpDiscuz

Related Articles