Thursday, October 29, 2009

Pareve Pumpkin Pie

It's better than the recipe on the back of the Libby's can. I promise. I was so excited when I saw a kosher Keebler shortbread pie crust at the Shop Rite. It was the perfect complement to this creamy filling.

3/4 cup sugar
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
15 oz. can pumpkin
1 1/4 cups soy milk
2 large eggs

1. Mix spices in a large bowl. Add remaining ingredients.

2. Pour into pie pan. Cook on bottom rack at 425 degrees for 15 minutes, then reduced heat to 350 degrees and cook 45 more minutes (until a toothpick comes out clean).

3. Cool completely and chill. May be made in advance and refrigerated.

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