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Parve Pumpkin Pie


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Parve Pumpkin Pie


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Parve Pumpkin Pie


  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min


8 s


  • 1 lb. solid pack pumpkin
  • 1 cup packed brown sugar
  • 1 large eggs
  • 2 tablespoons melted margarine
  • 1 tablespoon flour
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups non-dairy coffee creamer
  • Pie Crust



1 Mix all ingredients except non-dairy coffee creamer and pie crust until well blended. Then mix in non-dairy coffee creamer.
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.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! 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!




2 Responses to Parve Pumpkin Pie

  1. avatar says: Mina

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

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

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