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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.
1 small pie pumpkin, cut in half with seeds removed
1 (9 inch) deep dish pie crust, unbaked
3 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon Gefen Ground Cinnamon
1/2 teaspoon ground cloves
3 cups pareve whipping cream or 3/4 cup coconut cream
Kineret Whipped Topping, for garnish
1 cup water, added
Preheat oven to 350ºF.
Place a rack in the EPC pot. Add the one cup of added water.
Add the pumpkin to the EPC pot. Lock the lid and close the pressure valve.
Cook for 15 minutes in the EPC pot. Lock the lid and close the pressure valve.
Cook for 15 minutes using manual high pressure mode, then manually release the pressure.
Remove the pumpkin from the EPC pot and place it in a large bowl. Allow it to cool completely.
Remove the pumpkin from the peel. Stir the pumpkin until it is completely smooth.
Add the remaining pie ingredients and whisk until smooth.
Pour the filling into the unbaked crust. Bake for 45-60 minutes until the crust is browned and the filling is set.
Refrigerate the pie for at least one hour.
Serve slices of pie with whipped topping.
Excerpted from Shabbos Under Pressure by Sharon Matten 2019
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