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Pumpkin Pie


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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!


  • Prep Time : 7 min
  • Cook Time : 15 min
  • Ready Time : 22 min


16 servings


  • 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)


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, place eggs, pumpkin and topping. Mix well.
  3. In a small bowl, mix together cinnamon, ginger, nutmeg, cloves and sugar. Combine with pumpkin mixture.
  4. Mix until smooth. Divide into halves and pour into each piecrust.
  5. 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.
  6. Serve each slice with a scoop of non-dairy ice cream, if desired.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Pumpkin Pie

  1. 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.

  2. avatar says: Nancy Bee

    Would love to have some kosher recipes.

  3. Can you half the recipe to make only one pie?

  4. avatar says: Helene

    What do you mean by the frozen, ready to whip non-dairy topping. I’m looking for the best healthy non-dairy liquid for my pumpkin pies. Sometimes I use soy, sometimes almond, sometimes rice milk, for dairy substitutes but I’m looking for the best one for a custardy consistency. Thanks!

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