Published November-15-06
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 7.10
Maple-Pumpkin Pie (Pareve)
e-mail me

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
< Click icon to print page
Back to:
The Gantseh Megillah
Designed by Howard -

subscribe (free) to the Gantseh Megillah.
A  print companion to our online magazine