- Jewish Learning
Pumpkin pie has been a staple on my Yom Tov menu for years. I often make a double batch, which I bake in mini pie shells and freeze. With the freezer stocked, I always have a festive side dish at the ready.
1 9-inch (20-centimeter) Gefen Deep Dish Pie Crust
1/2 teaspoon Gefen Cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a mixing bowl, combine all the filling ingredients. Whisk until the mixture is smooth and creamy.
Pour into pie crust and bake for 40–50 minutes, or until the pumpkin filling is just set. Cool for at least three hours before serving.
Cover leftovers tightly and store in the refrigerator for up to five days.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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