Creamy pumpkin pie: the spices lighting up your taste buds, and the sweetness of the pie 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!
- Cook Time
- Prep Time
- 4 eggs, lightly beaten
- 1 can (29 ounces) pumpkin puree
- 1 container (8 ounces) non-dairy ready-to-whip liquid topping, thawed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ cup packed light brown sugar
- 2 (9-inch) frozen prepared piecrusts
- Non-dairy vanilla ice cream (optional)
- Preheat oven to 400°F.
- In a large mixing bowl, combine eggs, pumpkin and topping. Mix well.
- In a small bowl, combine cinnamon, ginger, nutmeg, cloves and sugar. Stir into pumpkin mixture.
- Mix until smooth. Divide into halves and pour into each piecrust.
- Bake at 400°F for 15 minutes; reduce heat to 350°F and bake for 30 to 40 minutes or until firm. Cool 2 hours at room temperature.
- Optional: serve each slice with a scoop of non-dairy ice cream.