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Submitted: November 22, 2012
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Gluten-Free Pumpkin-Kabocha Pieby *Windthin

Artisan Crafts / Culinary Arts / Desserts

Here are this year's Thanksgiving pies:

Pre-heat oven to 425. Take three 9 inch aluminum pie pans, one 8.3 oz. Iveta vanilla gluten-free scone mix package. Put mix in mixing bowl and stir in 1/3 cup melted Earth Balance Soy Garden natural buttery spread and 1/2 cup vanilla soy milk. Mix well. Coat bottoms of pans, pulling dough up the sides a little, with the batter.

Take about 1/3 of a fresh kabocha squash after removing seeds. Dice and place in a different mixing bowl. Add two 15 oz cans pumpkin, 1.25 tsp table salt, 1 tsp ceylon cinnamon, 3/4 tsp saigon cinnamon, 1/2 tsp cassia cinnamon, 1/2 tsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground mace, 1/2 tsp ground nutmeg, 2 tbsp Ener-G egg replacer, 1 tbsp Mexican vanilla gelatin, 1.5 tsp Mexican eggnog gelatin, 2 cups soymilk, 1 cup water, 1 tbsp rum, and 1 1/2 cups brown sugar. Mix well with hand mixer and pour out evenly into each pie tin. Top with french vanilla and gingerbread marshmallows and bake for 50 to 65 minutes.

Don't worry if the pies don't seem very solid right off; due to the lack of eggs or thicker cream, they'll initially be less set, but the egg replacer and gelatin will quickly take effect as they cool. Serve as is or top with whipped cream or vanilla ice cream (my wife, naturally, uses a safe soy or coconut ice cream).

The scone mix proved to be the perfect crust for this, as good as any I've made from scratch. The pie itself was rich, creamy, and incredible, with the chunks of kabocha melting in perfectly. Total success here.

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~randomteenager98 Nov 26, 2012 Hobbyist Traditional Artist

What is Kabocha ?

*Windthin Nov 26, 2012 Professional General Artist

Kabocha squash is also known as Japanese pumpkin, and looks like a small green-striped pumpkin. The rind is edible, so you only need to remove the seeds (which, like many squash seeds, can be roasted if you so desire). It tastes like a cross between sweet potato and pumpkin and is truly delicious.

*Kirin-Rosenbaum Nov 22, 2012 Student Photographer

So what's the difference between the different cinnamons?

*Windthin Nov 22, 2012 Professional General Artist

Well, there are four kinds of cinnamon: cassia, Saigon, Indonesian, and Ceylon or True. Most ground cinnamon sold in the US is actually cassia cinnamon; in many countries, its illegal to label cassia as just cinnamon. Most rolled cinnamon bark we get here is Indonesian. Saigon is more coarse and brash in flavor, while true cinnamon, Ceylon cinnamon, is more aromatic and bold, with a very rich flavor. There are definite differences in scent, consistency, and flavor for each kind. My father actually has all four kinds in his kitchen, and I'd love to do the same.

*Kirin-Rosenbaum Nov 22, 2012 Student Photographer

wow i never knew that

*Windthin Nov 23, 2012 Professional General Artist

I didn't for many years either until I saw a container of Saigon cinnamon and looked it up to discover the difference. That's when I learned about the four kinds and decided I just had to try them.

*Kirin-Rosenbaum Nov 23, 2012 Student Photographer

Where would I find the different ones?

*Windthin Nov 24, 2012 Professional General Artist

Well, many stores have saigon cinnamon now if you look around. Cassia cinnamon is what is commonly just called "cinnamon" in the US. I had to order Ceylon cinnamon online (I did it via Amazon), and I imagine you could do the same with Indonesian, or try a specialty spice shop.

*Kirin-Rosenbaum Nov 24, 2012 Student Photographer

Might have to check out Whole Foods.

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