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Easy Shmeasy Pumpkin Pie

By: Sharon Matten January 06, 2022
With Thanksgiving right around the corner, what could be better than a pareve, easy to make Pumpkin Pie?!! By substituting pareve whipping cream for the traditional evaporated milk we get a delicious, creamy, pareve, Pumpkin Pie. This recipe uses a ready made deep dish pie crust and uses only one-bowl for a speedy quick prep...Read More »
Cook: 60m Total: 60m
Rating
0 from 0 votes
Servings: 1

Ingredients

  • 15 ounces pure packed pumpkin
  • 3 large eggs
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup whipping cream, or coconut milk - pareve
  • 1 9-inch deep dish pie crust, unbaked
  • whipped topping for garnish

With Thanksgiving right around the corner, what could be better than a pareve, easy to make Pumpkin Pie?!! By substituting pareve whipping cream for the traditional evaporated milk we get a delicious, creamy, pareve, Pumpkin Pie. This recipe uses a ready made deep dish pie crust and uses only one-bowl for a speedy quick prep and cleanup, so your time is spent with your guests this Thanksgiving!! It’s “Easy Shmeasy”!!

Instructions

  1. Preheat oven to 350° F.
  2. In a large bowl combine ingredients in order listed. Mix thoroughly. Pour into pie crust.
  3. Bake for one hour until center is completely set. Cool.
  4. Serve with whipped topping and a little cinnamon for an elegant classic dessert!

Tips

  • I updated the recipe to include coconut milk instead of the pareve whipping cream for the more health minded readers. I leave that decision is in your capable hands!

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