The Parve Baker

There’s nothing like trying to take a photo of your Pumpkin Pecan Pie just before the pie monsters arrive to insure that not only will the batteries in the camera be dead, but so will the spare ones in the charger. Several hours and a bountiful Thanksgiving dinner later, the batteries are ready to go. All that remains is a single slice pie - this one, actually.

This is a really good pie. Ask my niece. She had thirds. She also took home all the gingersnap cookies I made with the leftover dough.

Jocelyn and Mindy made this pie on their respective coasts. Hope they turned out well. Oh, and Randy called from LA. The pie Craig baked arrived in great shape.

I guess I like pumpkin pie after all.

I’ve often told the story of how The Parve Baker got started. Basically, I was living in New York and doing a lot of baking for friends and community events. People would ask me for my recipes. I’d say no, thinking that if I shared them, others would start making my desserts and they wouldn’t seem as special. Finally, one of my best friends, who is a very gracious hostess and fine cook, asked me for my Flourless Chocolate Souffle. I knew that I couldn’t say no. I also realized that if I shared the recipe with her, everyone else who’d asked me for it should have it, too.

I didn’t think when I started that my little project would become a resource for kosher and other dairy-free bakers around the world. That surprise alone has been extremely gratifying. Most wonderful, though, is the number of times I’ve met someone who says, “Oh, I know you…” and then tells me about a recipe they’ve downloaded and how much enjoyment it’s brought them. I’ve reconnected with old friends, too, which pleases me no end.

If all this wasn’t enough, a few weeks ago I found myself at Shabbat dinner with a baker whom I’ve gotten to know right here. Not a huge surprise in the Jewish world, we have a friend in common. He wanted  us to meet in person, though probably didn’t expect that we would insist on baking for everyone. Patti made the challah. It was so good that I had to insist, twice, that it be moved to other end of the table so that I didn’t eat it all myself. I took on dessert having explained that it would a) be a pleasure and b) alleviate any doubt about whether I can really bake. The parve dark chocolate brownie with coffee liqueur accompanied by a homemade gianduja gelato (dairy, it was a fish meal) was very well received.

I was in the kitchen plating when Randy posed the question. It wasn’t one I was really thrilled to hear. Could I share a parve pumpkin pie recipe for Thanksgiving? I told him the truth which is that I don’t make pumpkin pie. We grew up on mom’s apple pies which is another whole story. Further, the parve pumpkin pies I’ve eaten haven’t been very good. I took the challenge anyway. I love my friends and want to make them happy.

I should mention that this recipe test came with pre-conditions. The pumpkin pie will be baked in San Francisco and brought to Los Angeles. It needs to travel well. Also, the recipe will not contain soy milk which, at least in my experience, doesn’t work well with pureed squash. I thought about and ruled out several possibilities – a frozen pumpkin ice cream-type pie, an unbaked pumpkin torte, and a pumpkin-tofu blend filling in a traditional pastry pie crust. I even bought the tofu, twice.

In the end, I came up with what is arguably the best parve Pumpkin Pecan Pie ever. Like Randy and Craig, you can make it more traditional without the toasted pecans and Gingersnaps crust. But, really, do it my way. You’ll probably need to cover the edges of the crust when you turn the oven temperature down to keep them from burning. Keep in mind that the edges will spread as the pie bakes and you may want to trim away any extra crunchy bits that overhang the pie plate when it comes out of the oven.

Why is there no photo of this outrageously delicious dessert? I can’t keep this pie around long enough to get one. But I’m going to make it for Thanksgiving and will make sure to set a slice aside before the pie monsters come over. Check back as you’re basting the turkey. I’m roasting a capon, but that, too, is another story.