Pumpkin Pie

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.

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.

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