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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.
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!

  • Duration
  • Cook Time
  • Prep Time
  • 16Servings


  • 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)


  1. Preheat oven to 400°F.
  2. In a large mixing bowl, combine eggs, pumpkin and topping. Mix well.
  3. In a small bowl, combine cinnamon, ginger, nutmeg, cloves and sugar. Stir into pumpkin mixture.
  4. Mix until smooth. Divide into halves and pour into each piecrust.
  5. 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.
  6. Optional: serve each slice with a scoop of non-dairy ice cream.