Link to New R”H Shiur & Pumpkin Pie Recipe

The Sages tell us: אם אין קמח אין תורה, אם אין תורה אין קמח – If there is no flour, there is no Torah; if there is no Torah, there is no flour (Pirkei Avos 3:21).

This post provides you with both “flour” and Torah!

For your interest, here is the link to a new Rosh Hashanah shiur, which explores the different Shofar blasts, and the message inherent within each one:

Yom Ha’Din: Echoes of the Shofar

Please feel free to share this link with others.

As for the קמח – Here is one final pre-Rosh Hashanah recipe.  This pumpkin pie is really delicious, perfectly sweet, very smooth and creamy, and enjoyed by all.  As with most of my recipes, it’s also very easy to put together and on the healthier side (even though it doesn’t taste it!). 

I have shared this recipe a number of times over the years with others, and it has become a regular “go to” side dish for them. 

This recipe incorporates the siman of gourd, שיקרע רע גזר דיננו ויקראו לפניך זכיותינו – would that the decree of our sentence be torn up; and may our merits be proclaimed before You!

Pumpkin Pie

Pre-heat the oven to 350*.  You will need three prepared graham cracker pie crusts for this recipe.  Note: If you do not need three pies (though they go fast!), you can freeze them.  They freeze very well

In the bowl of a mixer fitted with the paddle attachment, beat together: 8 oz. tofu (parve) cream cheese and 3/4 – 1c. sugar (depending on how sweet you want the dish to be.  I do 3/4 cup).  Beat till smooth.

Add in one 29 oz can pure pumpkin (not pie filling); 1/2 c. soy milk, 1/3 c. natural (no sugar added) applesauce, 3 eggs, 2 tsp. vanilla extract, 1 tsp. cinnamon, and 3 Tbsp. flour (whole wheat or white will do). 

Mix all together till all the ingredients are incorporated.  Divide the batter between the three crusts.  Bake on 350* for about one hour, till the pie is set.  Remove from oven and cool pies on a wire rack. 

בתאבון ובברכת שנה טובה ומתוקה,


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