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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
No Diets specified
The joy of Thanksgiving pumpkin pie with fewer carbs! Quick pareve or dairy dessert
1 (15 ounce) can organic pumpkin puree
2 jumbo eggs
1/2 cup milk, soy milk, or coconut milk (NOT rice or oat milk: they won’t “pud”!)
1/2 cup dark amber maple syrup (dark preferred)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves (optional)
1/2 teaspoon salt
In a medium bowl, lightly beat eggs.
Add all other ingredients, and mix well. DO NOT BEAT.
Pour into a greased loaf pan.
Place loaf pan into a bain marie (boiling water bath), by using a larger dish, at least 1/2 filled with water.
Bake at 425 degrees Fahrenheit for 15 minutes.
Reduce to 350 degrees Fahrenheit for 40-50 minutes.
It’s done when it jiggles only slightly, and a few cracks appear in the top.
Cool on a wire rack for at least 15 minutes.
Cover and refrigerate at least two hours prior to serving.
Serving suggestion: whipped cream (coconut or dairy) or pareve dessert topping.
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