Return to homepage

Bookmark This Site
Search our site
Send this page to a friendIncrease Font
Page DownBottom

Share this page
Maple-Pumpkin Pie (Pareve)

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover


Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael


The Turkey is finished. It is time for all to relax for a bit with Dessert and Coffee ( or football), before all the work of clean-up. Yes, I know, most of you will be so stuffed that you won't want this goodie, until after the dishes are done. Well, that's not a bad idea at all. Once you have burned all those calories scrubbing up, surely you deserve a sweet reward. This unusual Pie is Non-Dairy, yet smooth and creamy. It is the perfect accompaniment to the afterglow of a job well done.


Pumpkin Filling Layer

1 3/4 cups Pumpkin, cooked and pureed (tinned will do)
3/4 cup Brown Sugar
2 Eggs
1 tablespoon Flour
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger
1/2 teaspoon ground Nutmeg

Maple Filling Layer

1 cup Real Maple Syrup
3 Eggs
1/2 cup Brown Sugar

Pecan Pastry Crust

1 cup finely chopped Pecans
1 1/3 cups Flour
1/3 cup Sugar
1/2 cup Margarine
2 Egg Yolks
1 Egg White
1 tablespoon Vanilla Extract


For the Pecan Pastry Crust- Put the Pecans in a small skillet. Place the skillet over a medium heat. Cook the Pecans, stirring constantly, until they are a light golden brown. Immediately, pour the toasted Pecans into another container and allow them to cool. Do NOT leave them in the pan to cool, or the retained heat will burn the Pecans, and make them bitter.

In a small cup, mix the Egg Yolks and Vanilla Extract, then set aside until needed. Put the Flour and Sugar into a large mixing bowl, and combine. Mix in the cooled Pecans. Add the Margarine, and mix with your hands, by rubbing all the ingredients together until the mixture is totally combined and has a crumbly texture.

Add the Egg Yolk Mixture to the Flour mixture and mix only until the dough begins to hold together. Press the dough into a 10 inch ovenproof glass pie plate, forming an edge at the top. The dough is a bit sticky. Pour the Egg White into the crust, and spread it over the entire surface, smoothing the dough. Pour out any excess Egg White and discard. Place the crust in an oven which has been preheated to 350 degrees for 10 minutes. Remove from oven, and fill.

For the Pumpkin layer- Combine all ingredients by beating until smooth. Pour into the Pecan Pastry Crust.

For the Maple layer- Combine all ingredients by beating until smooth. Pour VERY GENTLY over the Pumpkin layer.

To Bake- Place the pie gently in an oven which has been preheated to 325 degrees. Allow to bake for approximately 1 hour. When done, the pie will be puffed, and may show a few cracks in the filling. As it cools, it will sink, and the cracks will disappear. Cool thoroughly before serving.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.


Important dates.

Michael answers almost all of them.

Consult him about religious and spiritual issues

News article of interest to our community.


Tshatshkes, shmates and other shlok for the discriminating shopper.

Our magazine

Interesting tidbits of jewishness


Have the Gantseh Megillah dropped directly into your e-mail box

Environmentally friendly Megillah bag

Audio and video Yiddishkayt

Buy him a Megillah shirt

See everything we have to offer



Page UpTop Small Monitor Subscribe Tzedakeh Links

Subscribe (free) to the Gantseh Megillah. The Gantseh Megillah and are designed and hosted by HannaVisioN About this site Send a financial contribution to this site Contact us See our glossary of Yiddish words and expressions Log In Join
Personal insights from two yiddishe meydls Life stories from the heart News and information with a lighter touch Politics and policy with a Yiddishe taam