Eggless Pumpkin Pie Recipe

Eggless Pumpkin Pie


Eggless Pumpkin Pie Recipe
By: Divine Taste

This recipe called for freshly-ground whole allspice berries. Since I didn’t have them on hand, I substituted it with cinnamon, clove, nutmeg and dry ginger.

Ingredients:

For the crust:
• 140 gm (1 cup) unbleached plain flour
• 1/3 cup cold butter
• 1/2 teaspoon salt
• 5-7 tablespoons cold water

For the filling

• 2 cups (500 ml) Pumpkin puree
• 400g, 1 1/4 cups, sweetened condensed milk
• 2 tablespoons cornflour (cornstarch)
• 1 1/2 teaspoon cinnamon powder
• 3/4 teaspoon freshly-grated nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ginger powder
• 1/2 teaspoon salt

Prepare the crust:

Mix the flour with the salt and cut the cold butter into the flour using a pastry blender or with your fingers until you get coarse breadcrumbs. Alternatively, combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs. Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage. Gather the dough into a ball and chill well for an hour or two. Place the dough on a floured surface. Roll out the dough to a circle, approximately 12″ in diameter to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Prepare the edges and chill while you prepare the filling.

Prepare the filling:
For the pumpkin puree:

Cut the pumpkin into wedges. Scoop out the seeds, pith and fibre with the help of a spoon. Pre heat the oven to 350F/180C/4G. Place the pumpkin wedges cut side down on a lightly oiled baking sheet and bake in the oven for about 45 minutes to an hour or until the pumpkin is tender when pierced with a knife. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

To make the pie:

Pre-heat the oven to 200 C/390 F. In a bowl, mix in the pumpkin puree, condensed milk,  cornflour, spices and salt and beat until there are no lumps. Spoon the filling into the chilled crust and level with the help of a palette knife. Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown. Allow to cool, cut into wedges and serve with whipped cream, vanilla ice cream or sweetened yogurt.

Pasted from http://www.divinetaste.com/archives/eggless-pumpkin-pie/

Advaita Acarya Invites Lord Caitanya Home

Today being Thanksgiving, we decided to post a story of one of the “Most Famous Feasts” in recent Vaisnava history, cooked by the wife of Advaita Acarya, Sita. Followed by the song composed by Srila Bhaktivinoda Thakura, “Prasada-sevya part 2” honoring this event.

Sri Caitanya-caritamrta – 1975 Edition
By His Divine Grace A.C. Bhaktivedanta Swami Prabhupada
Lord Sri Caitanya Mahaprabhu’s Stay at the House of Advaita Acarya
Madhya 3, Text 38-136

Advaita Ācārya said, “You have been fasting continuously for three days in Your ecstasy of love for Kṛṣṇa. I therefore invite You to My home, where You may kindly take Your alms. Come with Me to My residence.”

Advaita Prabhu continued, “At My home I have just cooked one palmful of rice. The vegetables are always very simple. There is no luxurious cooking-simply a little liquid vegetable and spinach.”

Saying this, Śrī Advaita Ācārya took the Lord into the boat and brought the Lord to His residence. There Advaita Ācārya washed the feet of the Lord and was consequently very happy within.

All the eatables were first cooked by the wife of Advaita Ācārya. Then Śrīla Advaita Ācārya personally offered everything to Lord Viṣṇu.

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