Parve Pumpkin Pie

Name: Parve Pumpkin Pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 lb. solid pack pumpkin; 1 cup packed brown sugar; 1 large eggs; 2 tablespoons coconut oil (melted); 1 tablespoon all-purpose flour; 1 teaspoon ginger; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups coconut milk (from a can); Pie Crust

Tamar Genger MA, RD • Nov 19, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Parve Pumpkin Pie

Prep Time 10

Cook Time 1

Total Time 1 10

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Servings

Ingredients

1 lb. solid pack pumpkin
1 cup packed brown sugar
1 large eggs
2 tablespoons coconut oil melted
1 tablespoon all-purpose flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups coconut milk from a can
Pie Crust

Instructions

1 Mix all ingredients except coconut milk and pie crust until well blended. Then mix in milk. 2 This can be refrigerated for 2 days before baking. Bake pie crust at 400 degrees for 5 minutes. Reduce oven to 375, fill crust and bake about 1 hour.

Category: RecipesDesserts

Holidays: Super BowlThanksgiving

Diets: Pareve

About Tamar Genger MA, RD

Tamar is the Executive Editor of JamieGeller.com. She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!! Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!Tamar is the mastermind behind Fresh Families, Jamie Geller’s healthy, family-friendly meal plan.

Comments

Tamar Genger MA, RD

Nov 21, 2018 at 8:50 am

should be 1 large egg

Reply
- Steven48
  
  Nov 21, 2018 at 7:51 pm
  
  Thanks!
  
  Reply
Steven48

Nov 20, 2018 at 9:16 pm

Hi – the instructions say “1 large eggs.” Does that mean 1 egg, or multiple eggs? And if multiple eggs, how many?

Reply
Tamar Genger MA, RD

Nov 23, 2017 at 8:22 am

Hi!!! Hope it comes out great. I live in Israel now, so my favorite brand for coconut milk is not available in the U.S., just make sure to check ingredients to make sure it doesn’t have any fillers. As for the flour and oil I think it just helps give it a nice texture.

Reply
Amy Finkelstein

Nov 23, 2017 at 5:41 am

Hi Tamar! I’m making this pie as I type. I’m excited about this recipe b/c I love coconut milk and I’ve never used it as a non-dairy substitute in baking before. Do you have a favorite easy to find kosher brand in the U.S.? Your recipe is very similar to my traditional dairy recipe from another cookbook, but in addition to the coconut milk, this one has the coconut oil and flour. I’m curious what purpose those serve in this recipe? It’s almost done, I’m excited to try this tomorrow. I LOVE pumpkin pie, but I never make it for Thanksgiving b/c I have refused to believe that it could be done right without cream! Thanks for the recipe.

Reply
Tamar Genger MA, RD

Nov 11, 2017 at 11:23 pm

No, in this recipe the other flavors over power

Reply
B

Nov 11, 2017 at 10:52 pm

Do you taste the coconut milk?

Reply
Lisa Libman

Nov 13, 2013 at 3:29 am

Instead of non-dairy creamer, one could substitute almond, soy or coconut milk.

Reply
Mina

Mar 6, 2013 at 2:01 am

you might want to amend this recipe…. you list pepper as an ingredient. If it was on purpose, put in a disclaimer!

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