Until this year, leftover turkey sandwiches were the only thing I really enjoyed about Thanksgiving. I’m also a sucker for stuffing and mashed potatoes. It’s even better if the stuffing is a lot like that box stuff that everyone eats but no one admits to liking.
There is something about Thanksgiving. I don’t have a single memory of the holiday from when I was a kid – but my brothers swear we had turkey and all the trimmings just like everyone else.
As an adult, we continued the tradition of a Thanksgiving with all the trimmings. For a time we even had the requisite farm-house in Vermont to complete the picture. I also remember that we ran out of hot water every single year because everyone loved coming to Vermont for the holiday. The turkey was dry. The pumpkin pie unmemorable. But the cold showers and mountains of laundry are etched in my brain forever.
And then when we moved to the left coast, no one wanted to come visit for the holiday which turned out to be a little sad. I never did really learn to love Thanksgiving food, but I did miss the crazy gathering of the assorted friends and relatives and the endless piles of food and how the dishwasher always was running even if we had no hot water left. The cold showers, the endless laundry – not so much.
Because Thanksgiving should be about more than stuffing, this is about pie.
Reinventing that boring pumpkin pie was this year’s late summer challenge. Neither of us tolerate dairy in huge quantities anymore and the pie was begging for a makeover.
The 1st test was not bad. The 2nd try a little more promising and the last two were great. There are a few tricks to making this pie taste great, but heck – even if you just throw it together, it will taste terrific.
At last, Thanksgiving will be more than just about stuffing – it’ll be about stuffing, mashed potatoes and pie. I’m thankful.
|Tipsy Pumpkin Butter Pumpkin Pie, Dairy Free, Gluten Free||
- 300 grams GF Flour (150 brown rice flour, 100 grams white rice flour, 50 grams starch)
- pinch salt
- pinch sugar
- 200 grams vegetable shortening (spectrum)
- 50-100 grams ice water
- 425 grams (one 15 oz. can) organic pumpkin puree
- 240 grams (8 oz. jar) organic pumpkin butter (think one with fewer ingredients)
- 380 grams (one 12oz-ish) can full fat unsweetened coconut milk (Thai brand)
- 3 large eggs
- 120 grams (heaping ⅓ cup) cup organic maple syrup
- 75 grams (about ½ scant cup) brown sugar
- 3 tablespoons whiskey
- 1 teaspoon vanilla
- 1 heaping tablespoon starch (tapioca, corn or arrowroot)
- dash kosher salt
- dash cinnamon
- dash cloves
- dash powdered ginger
- dash black pepper
- dash lemon peel powder
- Weigh the flours, add in the salt and sugar. Using a fork or a food processor, pulse or work in the cold shortening until it looks like large peas. Add in about half the liquid and keep adding until the dough forms a ball. At this point you can pat it into your pie pans (it’ll make two 9 inch pie shells, topless). Form into a pretty design on the edges and make certain the top is a little higher than needed and that where it bends is nice and thick because it will shrink slightly once baked.
- Weigh and mix all ingredients together in one bowl. Strain into partially prebaked 9 inch pies shells (two). You want to strain it because there will be some solids from the coconut milk, spices and pumpkin.
- Prebake (empty) pie crust at 425 for 10 minutes. At that point, fill each hot 9 inch pie crust with pumpkin mixture and bake at 425 for 10 minutes. Turn oven to 350 and bake for 20 minutes. Turn oven to 325 and bake about 20-35 minutes more or until center is just barely jiggly and knife inserted comes out pretty much clean. Baking time varies by oven and the mood of the pie. Just keep an eye on it. You want the crust to be golden and the center to be fully cooked.
- Cool on a rack. Refrigerate overnight wrapped loosely in plastic. Bring to room temperature to serve.