Parve Pumpkin Pie Recipe

  • 3/4 cup granulated white and brown sugar combination
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon Vanilla Extract
  • 2 eggs (Large)
  • 15 ounces pureed Pumpkin from left over Sukkot decoration (or a can!)
  • 12 fluid ounce vanilla or plain soy milk
  • 1 unbaked frozen parve 9 inch (4 cup volume) deep-dish pie shell
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla extract, and sugar-spice mixture. Gradually stir in soy milk.

Pour into pie shell.

Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until toothpick inserted near center comes out clean.

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