Quick Pumpkin Pie
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Quick Pumpkin Pie
Times
- Prep Time : 10 min
- Cook Time : 1 hour
- Ready Time : 1 hour, 10 min
Servings
Ingredients
- 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
Directions
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.
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About Shoshana Ohriner
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3 Responses to Quick Pumpkin Pie
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Pareve , Desserts , Shabbat, Thanksgiving , American , Cooking for a Crowd, Freezer Friendly, Make Ahead , Budget, Comfort Food, Kid Friendly, Vegetarian , Eggs, Milk or milk substitute, Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This year I am going to try using pareve coconut milk which is now widely available. It is creamy and similar to the condensed milk called for in the original recipe. Not everyone can have soy.
Sounds delicious, but where can i buy powder soy milk?
Great question, I think they have at health food stores, but I have had trouble finding it too.