“Celebrating Regional Cuisine” (Nov 5th to Dec 31st) event hosted by Sujana of Sujana’s World at The weekly “Bake-Off” event hosted by Champa of Versatile Vegetarian Kitchen at Packing off this Eggless Pumpkin Pie as my entry to: Here’s to my last post of 2010 and wish you a fulfilling, joyous and tasteful New Year 2011!
Jack-o-lantern pumpkins are supposedly raised more for durability than for their taste. Pumpkin pie calls for a much smaller ‘sugar’ pumpkin, the size of your spread palms held together. What I really meant is – Don’t take it up when you have too many things going on. P in Pie is definitely not for procrastination, it is a delicate product of all your attention.Ī small note before you rush to the store: Don’t go hunting for those huge jack-o-lantern pumpkins. To sum it up, through this pie-(ad)venture, I came a long way from my initial prejudice – from pie can be intimidating for, pie is what only seasoned bakers bake to anyone can bake a pie! Boy, was it my ‘Martha moment’ at its first sight out of the oven or even as I jumped with joy after my first bite! In hindsight, I might say, baking Pumpkin pie from scratch is quite laborious costing almost half a day. What makes it worth the while is, in spite of the endless list of my ‘shouldn’t haves’, the pie turned out silken solid, just the way it was meant to be. Like I went through two days of intense labour devoid of pain killers ‘just’ to have a natural birth (not the best analogy, I know) – but that’s just me. Besides, I have a thing or two for doing stuff from scratch. While it may not hold true always, to the extent possible, I like to avoid canned goods and pre-processed items. Or…You know, personally, when it comes to cooking and food, I don’t quite take offense if someone calls me a little conservative (read – a lot). Just when I was fiddling with deliberation to call it quits, Anushruti’s Eggless Pumpkin Pie recipe on clicked like a flashbulb for, she baked it from scratch – just what I wanted! And, was I super glad to have stumbled upon such a fine use for a can of condensed milk waiting to be opened? Sometimes, doesn’t it feel like even a sea of recipes at your fingertips is just not enough? For, you are in search of ‘the’ one elusive recipe that perfectly fits the bill and your idiosyncrasies, at that moment or for another day. Most recipes had egg in them, many started with a store-bought pie crust and/or canned pumpkin purée while a whole bunch of others employed egg substitutes that were absent in my pantry. Contrary to that, I hit upon a serious number of consecutive s on my browsing excursion of a million pumpkin pie recipes (hyperbolical of course!). Much later on this particularly bright sunny day, almost a month after the feast, I felt a sense of conviction to take up this audacious task. And for quite the same freakish reason, as a Thanksgiving hostess, I couldn’t dare think of it, for it was my maiden attempt with a pie – any sort of, for that matter. Pumpkin Pie as I have come to learn, is a near-sacred dish on the table, especially on Thanksgiving. Well, my earnest efforts to get it out published before I left didn’t quite suffice. “Better late than never” sounds like a tiny consolation and so, it is finally time to give it its due as this post languished in the drafts folder while I happily vacationed in South Padre Island this Christmas. My baking experiments thus far have been ‘belated’ so to speak – Peach Cobbler long after summer, Roasted butternut squash way past fall and this Pumpkin pie – month after Thanksgiving or rather week after Christmas!
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