One year I decided I was missing out by not having an opportunity to try all the side dishes I was reading about in the glossy cooking magazines that called for things like Mascarpone cheese and heavy cream. To solve this problem we decided to make a dairy meal for the Shabbat after Thanksgiving made up almost entirely of assorted side dishes. Besides the fact that two huge heavy meals in a row was perhaps not the best idea we enjoyed having a chance to try all those dishes but in the end decided that there were plenty of delicious parve options and it wasn’t worth the trouble.
The big surprise of that experience was the pumpkin pie. The parve pumpkin pie I made (based on the recipe on the back of the Libby’s Pumpkin Puree) for the real Thanksgiving meal tasted identical to the dairy version I made the following night. This pie is sure to please anyone looking for the classic Thanksgiving standard, and it is super quick to throw together which is an added bonus.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 9-inch unbaked deep-dish pie crust
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 can (15 oz) pumpkin puree
- 6 tablespoons Better than Milk soy milk powder (if using another brand use the amount of powder called for to make 3 cups)
- 1 1/2 cups water
Preheat oven to 425. Mix sugar, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar mixture. Combine soy milk powder and water in a medium bowl and whisk until no lumps remain. Gradually stir soy mixture into the pumpkin mixture. Pour into pie shell.
Bake for 15 minutes. Reduce the oven temperature to 350 and bake for 40-50 minutes more, or until a knife inserted near the center comes out clean. Remove from the oven and cool on a rack for two hours. Serve immediately or refrigerate.
This recipe is adapted from Libby's.