In 2009 I posted a blog about Halloween and democracy, and this week's Called to the Table is a revamp of that piece (Can one plagiarize oneself? Apparently so.). With the elections imminent, we all need a reason to believe in democracy.
So blow out the Jack-o-Lantern candle and head into the kitchen. This dairy-free version of pumpkin pie is one of the better recipes I've ever created. Perfect for nibbling while you watch the election results. The crust is redo of Lola Perpich's recipe (another nod to democracy). Governor Perpich's first gig was as a dentist. Think about that when you sneak into your kid's Halloween bag.
Coconut-Ginger Pumpkin Pie
For the crust:
½ cup vegetable oil
¼ cup cold coconut milk or cream
2 cups all-purpose flour
1 teaspoon salt
In liquid measuring cup combine oil and coconut milk; do not stir. In mixing bowl combine flour and salt; add oil and milk, mixing until dough forms. Shape into ball and press evenly into 9-inch pie plate. Chill 1 to 2 hours.
For the filling:
2 cups cooked or canned pumpkin
1 ½ cups coconut milk or cream
½ cup brown sugar
¼ cup white sugar
2 to 3 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon each ground allspice, nutmeg, and cloves
2 eggs plus 1 yolk
Process or use whisk to combine all filling ingredients until smooth. Pour into uncooked pie shell, careful not to spill over the edges (Pour any extra filling into a ramekin and bake alongside pie.). Bake 15 minutes in preheated 425 degree oven; turn heat down to 350 and continue baking additional 45 to 50 minutes or until pie is just set. Serve with coconut sorbet.