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Kosher Additional Instructions To Recipe

Very unfinished right now: Updated 10/18/06

Note: It should be stressed that the statements in this page must not be interpreted as halachic rulings no matter how definitively they are worded. When such rulings are needed a qualified rabbi must be consulted.

As is, the recipe makes a very nearly Parve pumpkin pie stricly enough to meet the demands of many people's personal and family practice of Kashrut. However, if you wish to serve these pies at a Jewish gathering or social event or to bring to a synagogue I strongly recommend adding the common Kashrut procedures outlined below.

By observing the rules of Kashrut a Kosher-Parve pie may be prepared that may be served and eaten directly with meat OR dairy dishes. The key things to be mindful of are:

Integrity of Ingredients

Ingredients used should be intrinsically parve (like eggs) or carry a parve hechsher.

Dishes, Utensils, and Oven

Ideally, any dish, bowl, or utensil which comes in contact with the food during or after preparation must be clean and have never been in contact with either meat or dairy food. From a practical standpoint, if the pumkin pie will be served with meat (likely) use only utensils and an oven used for meat.

If the pie will be served with diary or in a vegetarian home use only utensils and an oven compatible with those goals.

Procedures During Preparation

If the ingredients are kosher and the dishes, utensils, and oven are kosher you are almost there. In this recipe only eggs have any traditional procedure for kosher preparation. To ensure that you do not include any blood from a blood egg (rare these days but it happens) the usual procedure is to crack each egg into a glass, check for blood spots, then pour into the mix only if it's okay. This way you can catch a bad egg before it contaminates the whole mix.