I made a pumpkin pie for Shabbat/Sabbath dessert. Since we were having meat for both Friday night dinner & Saturday lunch, I had to make the pie non-dairy). I nuked & pureed some pumpkin, mixed in two little containers of vanilla soy pudding, one egg, natural brown sugar, cinnamon, nutmeg & ground cloves. Since Shabbat came in at 16:00 (early!) and I didn’t want to spend the time making a cookie crust from scratch, I bought a ready-made Keebler graham cracker pie crust (due to all the ex-pat Yanks in our neighborhood jr.co.il/ma/pic/ma012.htm, the grocery up the street has alot of imported stuff from the US). It came out very nice (by Saturday night there was none left)!
Necessity & kashrut (kosher is the adjective, kashrut is the noun; see jewfaq.org/kashrut.htm) are the mothers of invention!
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