Ganzeh Galus Guide: Jewish Revival in the Deep Diaspora

 
Jewish Learning
Shabbat & Holidays
Jewish Arts, Politics & Culture
Jewish Directory
 
   

Tzipora's Sweet Succot Squash Pie -

Thanksgiving Pumpkin Pie

(milkekh or pareve)

(Modified from a recipe of Emily Boxer)


Ingredients for 2 pies

  • 4 eggs, separated.
  • 1 cup brown sugar.
  • 1/2 teaspoon each of :
    • salt
    • cinnamon
    • allspice
    • nutmeg
  • 1 teaspoon grated orange rind (about 1 small orange).
  •  2 cups of cooked pumpkin or hubbard squash from 1 medium pumpkin or hubbard squash (hubbard squash is better).  See below for cooking directions.  Or 2 cups of canned pumpkin.
  • 1/4 cup melted butter (or 3 Tbs safflower oil).
  • 1/2 cup sour cream (or fresh cream, or coconut milk).
  • 1 teaspoon corn starch.
  • Two nine inch pie shells, unbaked.
  • 1/4 cup honey
  • 1/2 teaspoon lemon juice
  • 1 Tablespoon Cointreau
  • 1/2 cup finely chopped pistachios


    Pie Recipe

  • For a pumpkin or other winter squash, split it, scrape out and discard as much of the stringy stuff as possible, place the halves cut side down on a cookie sheet and bake at 350 until soft and beginning to fall apart, about 3/4 to 1 hour.
  • Hubbard squash is too hard to split uncooked. Instead, hammer a long nail into it a few times to make some holes to let the steam out, then bake it whole. After baking, split it and scrape out and discard the stringy stuff.
  • Preheat oven for baking to 450.
  • Beat the egg yolks until they thicken.  
  • Add the sugar and spices and beat some more.
  • Add orange rind, melted butter and cream to the egg mixture.
  • Scrape the cooked pumpkin or squash from the shell; puree it in Cuisineart and add to the egg mixture.
  • Beat the egg whites until stiff.  Add the cornstarch to the egg whites and beat some more.
  • Gently fold the egg whites into the pumpkin mixture.
  • Pour into pie shells and bake at 450 for 10 minutes, then reduce to 350 and bake 25 minutes or a bit longer until a knife comes out clean.

Topping

  • When pie is cool, prick top.
  • Mix honey, lemon juice, Cointreau and nuts and spread on top

Return to Ganzeh Galus Guide Home Page.
More Jewish food and recipes from Ganzeh Galus Guide.

You are visitor number [counter isn't working] since Thanksgiving 2002