Pumpkin pie is typically made with milk or cream, rendering it dairy, only to be eaten
at the end of dairy or pareve meals. This pareve variation of Libby's Famous Pumpkin Pie is from my friend, Evan Melhado.
The best pareve substitute for milk or cream is rice milk, unflavored. This
comes in convenient 8 ounce boxes so there is not much spoilage. Of course,
this pie is great made with half-and-half or heavy cream in case
you are looking for a dairy dessert. If you can't find rice milk, you can use
soy milk, but this gives a bit of a soy flavor.
Combine sugar, salt, cinnamon, ginger cloves, and cinnamon. Beat eggs lightly. Add eggs to sugar mixture,
and stir, just to combine. Stir
pumpkin into sugar mixture. Gradually add creamer. Pour into the prepared
pie shell. Bake 15 minutes at 425°F. Reduce heat to 350° F., and
bake for an additional 40-50 minutes or until a knife inserted near the center of
the pie comes out clean. Cool on a cake rack.
- 1 unbaked 9-inch pie shell
- 3/4 cup granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. ground cinnamon
- 2 large eggs
- 15 ounces solid packed pumpkin
- 1 1/2 cups rice milk, unflavored
This is an
awkward pie to get into the oven because the filling comes to the top of the
crust. Use a cookie sheet for stability under the pie pan if you are using
a disposable pie pan or a pie pan with a very narrow lip.