Pumpkin Pie II

Pumpkin Pie II Recipe - Silken Tofu and Soy Sour Cream

Region / culture: USA | Servings: 4

Introduction

This Thai Summer Slaw recipe is a refreshing and colorful dish that is perfect for hot summer days. The combination of crunchy vegetables and zesty dressing makes it a light and flavorful side dish or even a main course.

History

Thai Summer Slaw is a modern twist on traditional coleslaw, incorporating Thai flavors and ingredients. It is a popular dish in Thai cuisine, known for its fresh and vibrant flavors.

Ingredients

1 (9 inches) deep dish pie crust
1 lb (454 g) firm silken tofu
1 cup soy sour cream or regular sour cream
2 cups canned or fresh cooked pumpkin
1 cup packed brown sugar
1 tsp cinnamon
0.5 tsp powdered ginger
0.25 tsp nutmeg
0.25 tsp ground cloves

How to prepare

Preheat the oven to 350°F (177°C).
Place the tofu and sour cream in a blender and blend until smooth.
Add the pumpkin, brown sugar, and spices to the blender. Blend until all the ingredients are well combined.
Pour the mixture into a pie crust and bake for 1 hour.

Variations

Add grilled chicken or shrimp for a protein boost.
Substitute the vegetables with your favorite crunchy veggies, such as cabbage, broccoli, or snow peas.
Add chopped peanuts or cashews for extra crunch and flavor.

Cooking Tips & Tricks

Make sure to thinly slice the vegetables for a crunchy texture.

- Adjust the amount of jalapeño pepper to suit your spice preference.

- For a sweeter dressing, add more sugar to taste.

- Serve the slaw immediately after tossing with the dressing to maintain its crispness.

Serving Suggestions

Serve this Thai Summer Slaw as a side dish with grilled chicken or shrimp, or enjoy it on its own as a light and refreshing meal.

Cooking Techniques

The key to making this Thai Summer Slaw is to thinly slice the vegetables and toss them with the zesty dressing just before serving to maintain their crispness.

Ingredient Substitutions

If you don't have fish sauce, you can substitute soy sauce or tamari for a similar umami flavor.

Make Ahead Tips

You can prepare the slaw and dressing ahead of time, but wait to toss them together until just before serving to keep the vegetables crisp.

Presentation Ideas

Serve this Thai Summer Slaw in a large bowl or on individual plates, garnished with fresh cilantro leaves and a lime wedge for a pop of color.

Pairing Recommendations

This Thai Summer Slaw pairs well with grilled meats, seafood, or tofu. Serve it alongside a cold beer or a glass of crisp white wine for a refreshing meal.

Storage and Reheating Instructions

Store any leftover Thai Summer Slaw in an airtight container in the refrigerator for up to 2 days. Toss well before serving to refresh the flavors.

Nutrition Information

Calories per serving

Calories: 80 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 1g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

This Thai Summer Slaw is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains fish sauce and may not be suitable for those with fish allergies.

Summary

This Thai Summer Slaw is a low-calorie, nutrient-rich dish that is perfect for a light and healthy meal.

Summary

This Thai Summer Slaw is a light and refreshing dish that is perfect for summer. With its crunchy vegetables and zesty dressing, it is sure to be a hit at your next barbecue or picnic. Enjoy the flavors of Thailand in this colorful and delicious slaw!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, with the leaves turning vibrant shades of red and gold. I had just returned from a visit to the local farmer's market, where I had picked up a beautiful, plump pumpkin. As I carried it into the kitchen, I could already envision the delicious dishes I would make with it.

I had always loved baking, and pumpkin pie was one of my favorite desserts to make. However, I wanted to try something new this time. As I rummaged through my collection of old recipe books, I stumbled upon a worn, yellowed piece of paper tucked between the pages of a cookbook. It was a recipe for Pumpkin Pie II, written in a neat, cursive handwriting.

I had no idea where this recipe came from or who had written it, but something about it intrigued me. The ingredients were simple – pumpkin puree, sugar, eggs, milk, and spices – but the method was different from any pumpkin pie recipe I had ever tried. Instead of mixing everything together in a bowl, the recipe called for cooking the pumpkin puree on the stove before adding the other ingredients.

Curious and excited, I decided to give it a try. I gathered all the ingredients and started following the instructions carefully. As the pumpkin puree simmered on the stove, filling the kitchen with a warm, spicy aroma, I felt a sense of anticipation building inside me.

When it was time to add the sugar, eggs, and milk, I poured them into the pot and stirred them in slowly, watching as the mixture thickened and began to bubble. Finally, I added the cinnamon, nutmeg, ginger, and cloves, and stirred them in until the filling was smooth and creamy.

As I poured the fragrant pumpkin filling into the prepared pie crust and slid it into the oven, I couldn't help but feel a sense of satisfaction and excitement. I knew that this pie was going to be something special.

When the pie finally emerged from the oven, golden brown and fragrant, I couldn't wait to try a slice. The first bite was heaven – the filling was creamy and perfectly spiced, with just the right amount of sweetness. It was unlike any pumpkin pie I had ever tasted before.

I shared the pie with my family and friends, and they all raved about how delicious it was. They couldn't believe that I had come up with such a unique and flavorful recipe. I was proud of myself for stepping out of my comfort zone and trying something new.

From that day on, Pumpkin Pie II became a staple in my baking repertoire. I would make it for Thanksgiving, Christmas, and any other special occasion that called for a delicious dessert. It never failed to impress and delight everyone who tried it.

As I grew older and passed the recipe down to my children and grandchildren, it became a cherished family tradition. Each generation put their own spin on the recipe, adding their own special touches and creating new memories around the kitchen table.

Now, as I sit here reminiscing about that fateful day when I discovered the recipe for Pumpkin Pie II, I can't help but feel grateful for the joy and comfort that baking has brought me over the years. It has been a source of creativity, connection, and love, and I am thankful for every moment spent in the kitchen, stirring, measuring, and tasting.

And as I pull out that old, yellowed piece of paper and read the recipe once again, I am reminded of the simple pleasures in life – a warm slice of pumpkin pie shared with loved ones, the crackling of the fireplace on a chilly evening, and the timeless joy of creating something delicious from scratch.