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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Parve Pumpkin Pie Recipe

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This recipe for Parve Pumpkin Pie is from The Rutgers Kosher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade
Directions:
Directions:
In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and
cloves. Add pumpkin, soy milk, and eggs; whisk until well blended.
Pour mixture into unbaked pastry in pan.
Set pie on bottom rack of a 425° regular or convection oven. Bake
for 15 minutes, then reduce temperature to 350°; continue baking until
center of pie is set and a knife inserted in the middle comes out
clean, about 45 minutes longer.
Set pie on a rack until cool, at least 2 hours. After serving,
chill pie airtight.

 

 

 

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