Creamy pumpkin pie: the spices lighting up your taste buds, and the sweetness of the pie cooling them back down, is one of the best things about fall.
The summer before I went to college, my family moved to North Miami Beach. I was so unaccustomed to the heat and humidity that I longed for the fall season up north. I became obsessed with pumpkin pie, maybe because I associated it with cool, crisp autumn days. Now it’s no longer a seasonal favorite. In our home, pumpkin pie is always in season!
Pumpkin Pie
Creamy pumpkin pie: the spices lighting up your taste buds, and the sweetness of the pie cooling them back down, is one of the best things about fall.
Servings
16 Servings
Ingredients
- 4 eggs lightly beaten
- 1 can 29 ounces pumpkin puree
- 1 container 8 ounces non-dairy ready-to-whip liquid topping, thawed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ cup packed light brown sugar
- 2 9-inch frozen prepared piecrusts
- Non-dairy vanilla ice cream optional
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine eggs, pumpkin and topping. Mix well.
- In a small bowl, combine cinnamon, ginger, nutmeg, cloves and sugar. Stir into pumpkin mixture.
- Mix until smooth. Divide into halves and pour into each piecrust.
- Bake at 400°F for 15 minutes; reduce heat to 350°F and bake for 30 to 40 minutes or until firm. Cool 2 hours at room temperature.
- Optional: serve each slice with a scoop of non-dairy ice cream.
Yes it does
Does this freeze well?
I recommend coconut milk, the one from the can is the best for something to replace heavy cream.
yes agreed!
What do you mean by the frozen, ready to whip non-dairy topping. I’m looking for the best healthy non-dairy liquid for my pumpkin pies. Sometimes I use soy, sometimes almond, sometimes rice milk, for dairy substitutes but I’m looking for the best one for a custardy consistency. Thanks!
yes for sure but who can eat just one? 🙂
Can you half the recipe to make only one pie?
Would love to have some kosher recipes.
We made this for Thanksgiving and our non-Kosher-keeping guest thought that we had broken the rules for him, somehow making it dairy. Delicious and easy. Will be using it more in the fall for more than just Thanksgiving.