How We Do
Holidays
VEGAN PUMPKIN PIE FILLING
425 g pumpkin puree from a large Hokaido pumpkin ( or a can ) 65 g sugar 85 g maple syrup 1 tsp vanilla extract ½ tsp salt 240 mL coconut milk
120 g vegan cream cheese 3 tsp pumpkin pie spice ( 2 tps . cinnamon , ½ tps . ground ginger , ¼ tps . ground nutmeg , ¼ tps . ground cloves ) 30 g vanilla pudding powder Your favorite vegan , partially-baked pie crust
PREP TIME : 15 Minutes COOK TIME : 50-60 minutes + 40 minutes if making puree from fresh pumpkin SERVINGS : 6 PREPARED BY : Holly T . Origin story : Adapted from Bianca Zapatka ’ s excellent recipe ( in German ) which , using Germanbought ingredients , captures the flavor and consistency of traditional American pumpkin pie and includes instructions for a pie crust ,:: biancazapatka . com / de / pumpkin-pie-kuerbiskuchen
1 . For fresh pumpkin puree , cut a large Hokkaido pumpkin in half , scoop out seeds , and bake flesh side down on parchment paper on a baking tray in the oven at 200 C for 40 minutes . When cool enough to handle , scoop out and puree .
2 . Beat pumpkin puree , sugar , maple syrup , coconut milk , vegan cream cheese , vanilla extract , salt , pumpkin pie spice , and pudding powder in large bowl until smooth .
3 . Pour mixture into warm pie crust and smooth the surface . 4 . Put pie in oven , lower heat to 180 C , and bake for 50 – 60 minutes until firm and golden brown . 5 . Allow to cool completely and ideally refrigerate for at least 4 hours before serving . 6 . Serve with vegan whipped cream or — our favorite — vanilla coconut milk ice cream ( Alnatura ).
DRESSING OR STUFFING
500 g day-old bread , dried in slices and cut in 1.5 cm cubes 100 g butter 250 g onion , diced
250 g celery stalk , diced 2 large eggs , beaten ½ – 1 L poultry stock 1-2 apples , diced
10 g parsley , chopped 10 g fresh sage , chopped 2 tsp dried sage Salt and pepper
1 . Put butter in a skillet over medium heat . Add onions and celery and cook until softened , about 10 minutes . Set aside to cool . 2 . Place cut bread in a large bowl . Add the apples , parsley , sage , salt , pepper , and cooled skillet ingredients . Mix well . Add the eggs and enough broth so that mixture is well moistened . Mix well and season to taste .
3 . Grease a baking dish with butter and put in the mixture . Bake at 170 C for about 30 minutes . Top should be brown and interior firm but still moist . Alternative I : Bake in a steam oven at 180 C , 30 % steam until top is brown and interior firm . Alternative II : If turkey is stuffed with the mixture , both the turkey and stuffing must reach a temperature of 74 C .
COOK TIME : 30 minutes SERVINGS : 8-10 PREPARED BY : Carol S .
22 Special Theme : How We Do Holidays