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Pumpkin Pie PDF Print E-mail

pumpkinpie

Adapted from The Kosher Baker, by Paula Shoyer

Ingredients:

1 frozen parve 9-inch deep-dish pie shell
2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 cup parve whipping cream
1/3 cup parve plain soy milk
2 large eggs
1/3 cup sugar
1/3 cup dark brown sugar
1 tablespoon all-purpose flour
1  1\/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Remove the pie shell from freezer and let thaw for 10 minutes. Place the pie shell on a jelly roll pan. Prick with a fork. Bake for 12 to 16 minutes, or until lightly browned. Remove from oven and set aside.

In a large bowl, whisk together the pumpkin, whipping cream, soy milk, and eggs. Add the white and brown sugars and whisk again. Add the flour, cinnamon, ginger, nutmeg, and salt and whisk well. Pour into the baked pie shell. Bake for 50 minutes. Let cool to room temperature and then chill until serving.

Notes:

Yield: serves 8

Store covered in the refrigerator for up to four days.

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