Praline-Topped Pumpkin Pie

Finding a good pumpkin pie recipe that is pareve so that it can be enjoyed after a turkey dinner has been a sort of quest of mine for many years. I had experimented with using non-dairy creamers and soy milk and found the results completely unsatisfactory. I had to settle for making dairy pumpkin pies for the Friday Shabbat dinner after Thanksgiving which we usually make dairy just to give us a change from turkey and specifically, so we can eat pumpkin pie, which most of the family loves.

Two years ago, I came up with the idea of using coconut milk instead of cream for the pumpkin custard. It would seem strange at first to combine pumpkin and coconut flavors, but I was inspired by a wonderful dish from a cafeteria-style vegetarian restaurant that we loved in Santa Cruz, California, called Asian Rose. One of my favorite dishes there was kabocha squash in a coconut curry sauce. When I presented my pareve pie for dessert after Thanksgiving dinner that year, no one could believe it was pareve. We decided we liked the coconut milk version even better than the one made with cream.

As to the pie crust, I have been using the same, simple recipe from my junior high school cookbook (Food and Nutrition for the Family, School District of Philadelphia, Division of Home Economics, 1949) since I first made it in home economics class. The crust is tastier with butter than margarine, but both are more than satisfactory. I suggest using a pastry cloth with a stockinette covered rolling pin for the best results.

Two-Crust Pie Pastry

• 2 cups flour (sift before measuring)
• 1/3 tsp. kosher salt
• 1/3 cup Crisco vegetable shortening
• 1/3 cup pareve unsalted Fleischmann’s margarine
• 1/3 cup ice water

Sift together flour and salt. Cut the shortening and margarine into pat-size pieces and add to flour. Cut them into the flour using a fork, pastry blender, two knives, or paddle beater on electric mixer set at lowest speed until mixture looks like coarse meal. Add the water a little at a time, mixing lightly until the dough is moist enough to stick together when pressed with the fingers.

Divide the dough into two portions. Place one portion on a floured pastry cloth, shape into a round and roll lightly from the center to the edge until about 1/8 inch in thickness. The circle of pastry should be at least 1 inch larger than the pie plate.

Line a 9-inch pie plate with the pastry, pressing it gently against the sides and bottom of the pan. Be careful not to stretch the dough, or the shell will shrink and draw away from the sides of the pan during baking.

For other recipes if pre-baking: trim pastry from edge of pan and flute decoratively by pressing between the fingers or with the tines of a fork. Line with aluminum foil and pie weights or dry beans. Bake in a hot oven (450°F.) for 10 to 15 minutes. Cool before filling.

Praline-Topped Pumpkin Pie

• Pie pastry for single-crust pie (freeze the other half for future use or make another pie)

Filling

• 1 can (16 oz.) pumpkin puree
• 1/3 cup packed dark brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. grated nutmeg
• 1/2 tsp. kosher salt
• 1 tsp. pure vanilla extract
• 2 large or extra-large eggs
• 1 cup coconut milk (or heavy cream)

Praline Topping

• 2 Tbsp. unsalted pareve Fleischmann’s margarine
• 1/4 cup packed dark brown sugar
• 1/4 cup dark corn syrup
• 1/2 tsp. pure vanilla extract
• 1 cup coarsely chopped pecans, pistachios, or macadamia nuts

Make pie pastry. Adjust oven rack to lowest position and heat oven to 400°F.

Roll out pastry to 12-inch circle on lightly floured surface. Line a 9-inch pie plate with pastry. Trim overhang to 1/2 inch, then fold under and crimp as desired. Line pastry with aluminum foil and fill with pie weights or dried beans. Bake pie shell for 15 minutes. Transfer to wire rack and carefully remove foil and weights. Reduce oven heat to 375°F.

Prepare filling: Whisk pumpkin, sugar, spices, salt and vanilla in mixing bowl until blended. Whisk in eggs, one at a time. Whisk in coconut milk or cream. Pour filling into pie shell. Bake 20-30 minutes.

Meanwhile, prepare topping: Whisk butter, sugar, corn syrup, and vanilla together in a small saucepan. Heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes.

Scatter nuts over pie and drizzle with topping. Reduce oven heat to 350°F. Bake just until the pie is set, 20-30 minutes. If edge browns too quickly, cover it with strips of foil. Let cool completely before serving. Serves 8.