Dana Slatkin

Pumpkin Pudding Gingersnap Pie

Pumpkin Pudding PieIt’s beginning to feel a lot like the holidays.

Everywhere I go, someone’s crooning about the ultimate feast, the supreme table setting, the most festive attire, the perfect Martha Stewart life. It’s all so easy…so affordable…so darned attainable!

Get me the earplugs. As much as I appreciate (and probably need) all the advice, I’m going into hibernation. Somewhere warm and cozy, where I don’t need to hear about the top 10,000 tastiest Thanksgiving recipes, or 50 ways to delight my holiday guests.

If you want to find me from now until January 1st, just come to my kitchen. It’s my favorite place to be this time of year — far away from the din and closest to what’s meaningful to me: good food, family togetherness, love.

No need to show me the money. Just give me a slice of this luscious pudding pie. The hit of last week’s Thanksgiving cooking class, it’s as creamy and pumpkin-y as you can get. It just so happens to be dairy-free and can easily go vegan (see my substitutions below). Plus, it won’t hog your precious oven space, since the filling is made stove-top.

Whether prepared in a tart pan or layered into champagne flutes, this pie is a beauty. It’s good enough to make me stop and savor each bite. And it makes me feel grateful. Thanksgiving therapy at its best.

Here are some other delicious ideas for a vegetarian Thanksgiving:
Stuffed Acorn Squash with Couscous and Cranberries; Wild Mushroom Potato Gratin; Vegetarian Jambalaya; Sweet Potato Coconut Gratin; Brussel Sprout Salad with Chestnuts and Pomegranate; Brussel Sprout Chips; and Cranberry Raspberry Relish.

How do you give the gift of food? Share with us your favorite giftable holiday recipe here and you could win some fabulous Farmgirl holiday swag!

This Soyabella soy-milk and almond-milk maker could be yours this month. Submit a comment for a chance to win!

Photo credit: berniceats.wordpress.com

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  1. Sue says:

    Your recipe sounds delicious – wondering if you have ever used almond milk for the filling? (I can’t eat coconut milk). I am encouraged by all the attention gluten-free eating is getting around the country. You know gluten-free eaters have reached a critical mass when chefs and major newspapers join the parade. I have some good ideas on my post Thanksgiving Gluten-Free Recipes. Just click on my name to get to my website, travelsketchwrite.

  2. dana says:

    Hi, Sue,

    Thanks for your comment. Almond milk would work just fine.
    Hope you’ll keep in touch, and happiest of holidays to you!



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