- Jewish Learning
I think we all can agree that Thanksgiving is not complete until you have had a bite of pumpkin pie. As much as I tried though, I was never satisfied with the parve pumpkin pies! That’s when I took matters into my own hands. I looked and tried tons of different recipes until I came across this gem! This recipe for pumpkin pie is adapted from a dairy version in Good Housekeeping. I used my usual crust recipe, which also happens to be the easiest, quickest and flakiest crust I have ever made! This pie remains a favorite in my family and is requested every year. I am sure it will become a staple in your home!
16 ounces pumpkin
12 ounces soy milk
3/4 cup brown sugar
1 teaspoon Gefen Cinnamon
1/2 teaspoon Pereg Ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 and 1/4 cups Glicks Flour
1/4 teaspoon salt
6 tablespoons Earth Balance
3–5 tablespoons ice water
Process the flour, salt and earth balance in a blender or with a pastry blender. Sprinkle in ice water till a ball is formed.
Roll out dough and line a greased nine-inch pie plate. Preheat oven to 425 degrees Fahrenheit.
Prick holes in the pie crust with a fork.
Line the pie shell with foil.
Bake 15 minutes, then remove foil and bake five to 10 more minutes, until golden.
If crust puffs up during baking, press it to the pie plate with the back of a spoon. Turn oven to 375 degrees Fahrenheit.
In a bowl, combine all of the filling ingredients and beat until well mixed.
Pour into the pie shell and bake for 50 minutes or until knife comes out clean. Cool and serve with whipped cream.
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