Pumpkin Pie
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Pumpkin Pie
Creamy pumpkin pie;the spices lighting up your taste buds and the sweetness of the 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!
Times
- Prep Time : 7 min
- Cook Time : 15 min
- Ready Time : 22 min
Servings
16 servings
Ingredients
- 4 eggs, lightly beaten
- 1 can pumpkin puree (29-ounce)
- 1 container- non-dairy frozen ready-to-whip liquid topping thawed (8-ounce)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 cup light brown sugar, packed
- 2 frozen prepared piecrusts (9-inch)
- Vanilla non-dairy ice cream:(optional)
Directions
- Preheat oven to 400 degrees F.
- In a large bowl, place eggs, pumpkin and topping. Mix well.
- In a small bowl, mix together cinnamon, ginger, nutmeg, cloves and sugar. Combine with pumpkin mixture.
- Mix until smooth. Divide into halves and pour into each piecrust.
- Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 30 to 40 minutes or until firm. Cool 2 hours at room temperature.
- Serve each slice with a scoop of non-dairy ice cream, if desired.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.