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Easy Shmeasy Pumpkin Pie

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  • Author: Sharon Matten - koshereveryday.com
  • Cook Time: 60
  • Total Time: 1 hour
  • Yield: 1 1x

Description

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”!!


Ingredients

Scale
  • 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


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!

Notes

  • 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!

Nutrition

  • Serving Size: 8
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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