Pumpkin Pie, and Dairy-Free Too! |
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Prep Time: 8 Minutes Cook Time: 45 Minutes |
Ready In: 53 Minutes Servings: 4 |
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The fall winds begin to blow, the streets are covered in fallen leaves, the days get short, and I begin to crave pumpkin pie. This one is super easy, and dairy free/pareve to boot. If you are tired like me, you will use a frozen pie crust and canned cooked pumpkin. If you are more energetic, you will make your own flaky crust, steam your own pumpkin, and feel very virtuous. Either system works. Ingredients:
1 unbaked 9-inch pie shell |
2 eggs |
1/2 cup brown sugar |
1 1/2 teaspoons cinnamon |
1/4-1/2 teaspoon powdered ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 3/4 cups mashed cooked pumpkin |
1 cup soymilk or 1 cup rice milk or 1 cup almond milk or 1 cup non-dairy coffee creamer |
Directions:
1. Whip eggs until frothy.
2. Beat in sugar, then spices and salt.
3. Add pumpkin and soy milk and beat until well blended and smooth.
4. Pour mixture into pie shell.
5. Bake at 450F for 10 minutes.
6. reduce heat to 350F and bake for 30 to 35 more minutes.
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