Delightful & Nutritious: Vegan Sweet Potato Casserole Recipe
As the autumn leaves begin to fall, there’s nothing quite like the warm and comforting aroma of freshly baked pumpkin pie wafting through the house. And if you’re seeking a recipe that is both kosher and dairy, look no further than this delicious kosher pumpkin pie recipe!
With a blend of fragrant spices, creamy dairy ingredients, and rich pumpkin puree, this pie is sure to please any crowd. Not only is it easy to make, but it’s also versatile – perfect for a cozy family dinner or a festive holiday gathering. Plus, with options for substitutions and variations included in the recipe, you can customize it to your liking.
Whether you’re hosting a celebration or simply indulging at home, this kosher pumpkin pie recipe is one that you’ll want to keep on hand all season long. So let’s get ready to dish up some sweet and spicy goodness!
Why You’ll Love This Recipe
Pumpkin pie has long been a classic American dessert, and with good reason. There’s something about the combination of warm spices and creamy pumpkin filling that just screams fall. But what if you’re looking for a pumpkin pie recipe that is both kosher and dairy-free? Look no further than this recipe for Kosher Pumpkin Pie.
I know what you’re thinking, “Dairy-free? How can a pumpkin pie be good without heavy cream or milk?” Let me assure you that this recipe is just as delicious as any other pumpkin pie out there. The secret to achieving that smooth and creamy texture without dairy is by using a combination of pumpkin puree and coconut milk. Trust me when I say that you won’t even miss the heavy cream.
But why should you choose this recipe over other kosher and dairy-free pumpkin pie recipes out there? Well, firstly, this recipe strikes the perfect balance between sweet and spicy. With just the right amount of ground cloves, ginger, nutmeg, cinnamon, and salt, your taste buds will dance with joy at every bite.
Secondly, this recipe is incredibly versatile. While it calls for 1¾ cups of sugar, feel free to adjust the sweetness level based on your preference. For those who love a slightly smoky flavor in their desserts, try swapping out some of the sugar for maple syrup.
Lastly, this recipe is easy to make ahead of time and store for later. Once baked and cooled to room temperature, simply wrap the pie in plastic wrap and store in the refrigerator for up to three days. Or optionaly freeze it for up to one month.
So go ahead, give this Kosher Pumpkin Pie a try. I guarantee that you won’t be disappointed with its incredible flavor profile and creamy texture – all while being both kosher and dairy-free.
Before diving into the recipe, make sure you have all the ingredients necessary to create a satisfying kosher pumpkin pie. These ingredients are the baseline for the housewife’s most important dessert during Thanksgiving or any time of celebration.
|Ingredients | Quantity |
| — | — |
| Pie crust | 1 (9-inch) pie plate |
| Pumpkin puree | 1¾ cups |
| Heavy whipping cream | ½ cup|
| Milk | ½ cup|
| Ground cloves | ¼ teaspoon|
| Ground ginger | 1 teaspoon|
| Ground nutmeg | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Brown sugar | ⅔ cup firmly packed |
| White sugar | ⅓ cup lightly packed |
| Eggs | 3 large|
As this is a kosher recipe, it is essential to ensure that each ingredient is labeled kosher. You can check your local grocery store or purchase them online to guarantee that they’re in compliance with Jewish dietary law. With these quality ingredients, you’re already halfway done with preparing a delightful and sumptuous dessert!
The Recipe How-To
Step 1 – Preheat the Oven and Mix Ingredients:
Preheat the oven to 425°F (220°C). Whisk together ground cinnamon, ground ginger, ground nutmeg, salt, brown sugar, and white sugar in a medium bowl. Add in 3 large eggs and beat them in one at a time. Finally, whisk in pumpkin puree, heavy whipping cream, and milk until everything is well combined.
Step 2 – Pour the Filling:
Pour the mixture into an 8-inch pie crust which is already placed on a baking sheet.
Step 3 – Bake the Pie:
Bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (180 °C) and continue baking for another 40-45 minutes or until you insert a knife near the center of the pie comes out clean.
Step 4 – Allow Cooling:
Let it cool completely on a wire rack before serving.
This is really that easy. With pumpkin pie filling mixed and poured into an 8-inch pie crust, all you have to do is bake it to perfection. The hardest part of this recipe may be waiting for it to completely cool down before you take your first delicious bite!
Substitutions and Variations
There are many ways to make variations of this delicious kosher pumpkin pie recipe. For those who are dairy-free or vegan, simply substitute the heavy whipping cream and milk with coconut cream, coconut milk, or any non-dairy milk of your choice. You can also use sweetened condensed coconut milk as a dairy-free alternative to regular sweetened condensed milk.
If you’re looking for a gluten-free option, use a gluten-free pie crust or make a crustless version by spreading the pumpkin pie filling in a parchment paper-lined 9-inch cake pan and baking it until set.
For those who prefer a sweeter pie, you can add maple syrup or more brown sugar to the filling mixture. And if you want an extra-spicy kick to your pie, try adding more ground cinnamon, ginger, nutmeg and cloves.
This recipe can also be made into mini pies by using an 8-inch muffin tin instead of a pie dish. Or make parve pumpkin pie by using pareve (non-dairy) ingredients.
No matter what substitutions or variations you choose to make, this pumpkin pie recipe is versatile and adaptable to fit your nutritional needs and preferences without sacrificing its delicious flavor.
Serving and Pairing
Nothing says fall quite like a warm and fragrant pumpkin pie right out of the oven. When it comes to serving this delicious dessert, I would recommend topping it with a dollop of whipped cream or a scoop of vanilla ice cream to balance out the sweetness of the pie. The coolness and creamy texture of either pairing contrasts really well with the warm and spiced flavor of the pie.
If you are looking to switch things up, you could try drizzling your pumpkin pie with maple syrup or caramel sauce instead for an extra touch of sweetness. Additionally, a sprinkle of chopped pecans or almonds on top can add a delightful crunch and nutty flavor to your pie.
For those who prefer something savory, pairing pumpkin pie with a cup of hot coffee or tea would make for an excellent after-dinner treat. The slight bitterness in coffee provides a contrasting taste and aroma that complements the sweetness of the pie.
This recipe is so versatile that it pairs well with many beverages, including spiced apple cider or even a glass of red wine. A fruity wine like Pinot Noir or Zinfandel would go particularly well with the warm spices in the pumpkin pie.
Overall, pumpkin pie is a warm and comforting dessert that can be enjoyed on its own or paired with other treats for optimal satisfaction. Its versatility makes it applicable to any occasion, from casual family dinners to holiday celebrations.
Make-Ahead, Storing and Reheating
This Kosher pumpkin pie is not only delicious, but it is also one of the most convenient desserts to have in your freezer. It’s a delightful treat that you can make ahead for holidays and dinner parties.
You can make the battered pie in advance and freeze it for up to four weeks. For best results, wrap the sealed pie in aluminum foil and place it in a large freezer bag. Thawing the pie at room temperature gradually will retain its texture and flavor.
To store a baked pumpkin pie, leave it out to cool completely to room temperature before covering the top tightly with cling film. Refrigerate it for up to 2-3 days before serving. Before serving, bring it to room temperature to improve its texture and taste.
To reheat the pumpkin pie after refrigeration or freezing, preheat your oven to 325°F. As soon as the oven is ready, take the pie out from its wrapping and gently placing it on a baking sheet lined with parchment paper, bake in the oven for 10-15 minutes or until heated through. You can also warm individual slices of pie in the microwave.
Be careful not to overheat or burn it; you don’t want your hard work going down the drain.
When it comes to storing leftover pumpkin puree, put it in a sealed container in your fridge for three or four days. Alternatively, pour any excess puree into an ice cube tray for quick use later. Pumpkin puree freezes easily in an airtight container for up to six months.
In summary, this Kosher pumpkin pie recipe is simple and so satisfying! It can be made ahead of time and is perfect for any holiday gathering when you want something easy that can be whipped up quickly. Follow these tips carefully, and you’ll have excellent results every time!
Tips for Perfect Results
Achieving a perfect dairy pumpkin pie is not rocket science, but it requires some diligence and effort. From experience working with different ingredients, I have come up with some tips that can guarantee the best result for your kosher pumpkin pie. These tips will ensure that your friends and family enjoy this incredibly flavorful dessert.
Tip #1: Use Quality Ingredients
The quality of ingredients you use makes all the difference in the final taste of your pumpkin pie. When shopping for ingredients, go for fresh spices such as cloves, ginger, nutmeg, and cinnamon because they will give an excellent flavor to your recipe. Furthermore, make sure that your milk products are fresh and not close to their expiration date.
Tip #2: Measure Your Ingredients Accurately
Measuring accurately is crucial if you want the right consistency and taste of your dessert. Too much sugar or milk may affect its texture, making it too runny or too dense. Make sure that you use measuring cups and spoons instead of eyeballing the amounts.
Tip #3: Blind Bake Your Crust
Blind Baking involves baking your pie crust without any filling in it. This technique ensures that the crust holds up well during filling and bakes evenly without becoming soggy on the bottom. Before blind-baking, poke the crust’s surface with a fork to prevent bubbles from forming during baking.
Tip #4: Preheat Your Oven
Don’t add your pie to a cold oven! Preheat the oven beforehand to 425°F/220°C to create the appropriate conditions to bake your pumpkin pie properly. A preheated oven will allow for even cooking and ensure that your pie is not undercooked or overbaked.
Tip #5: Let It Cool Before Serving
It would help if you allowed time for your kosher pumpkin pie before slicing and serving it. Allow it to cool entirely before serving; leaving it for at least an hour will help it set and meld flavors properly.
With these tips at hand, you’re sure to make not only any pumpkin pie but also the MOST DELICIOUS one!
As you prepare to make this delicious kosher pumpkin pie, you may have some questions or concerns about the recipe. In this section, we will address some frequently asked questions regarding the ingredients, substitutions, storage, and other details to ensure that your pie turns out perfect every time. So let’s dive in!
What can I use instead of evaporated milk in pumpkin pie?
Did you know that you can still make a delicious pumpkin pie without evaporated milk? Most recipes require a can of evaporated milk, but it’s not a strict rule. Instead of evaporated milk, you can substitute 1 ½ cups of cream or half and half, or even a type of milk ranging from whole to skim. It’s not about following the recipe to a T, but rather finding what works best for your taste preferences.
Can I substitute regular milk for evaporated milk in pumpkin pie?
When making pumpkin pie, you can opt to use whole milk, low-fat milk, or skim milk in place of evaporated milk. Nonetheless, using regular milk alone may not provide the exact texture you want as evaporated milk has less water content, making it more concentrated and perfect for the creamy texture you crave in your pumpkin pie.
Does pumpkin pie contain dairy?
When it comes to pumpkin pie recipes, several ingredients can be used to create a delicious and creamy filling. While many recipes may include dairy-based ingredients like evaporated milk or sweetened condensed milk, there are alternative options available. For example, a vegan pumpkin pie recipe may use coconut milk instead, allowing those who are lactose intolerant or avoiding dairy to still enjoy the dessert. Additionally, opting for a dairy-free pie crust can also ensure that the whole pie is free of dairy products.
Can I use condensed milk in pumpkin pie instead of evaporated milk?
When it comes to adding milk to your pies, choosing between sweetened condensed milk and evaporated milk can make a significant difference in the taste and texture of your final product. Sweetened condensed milk will add a denser, creamier texture, and a sweeter taste to your pie, while evaporated milk will yield a lighter, airier result. It’s important to note that evaporated milk is not sweetened, so you can’t substitute one for the other without adjusting the sweetness levels accordingly.
In conclusion, this kosher pumpkin pie recipe has something special that everyone can appreciate. Whether you make it with dairy or without, this pie is sure to satisfy any sweet-tooth craving. The delicious blend of spices and creamy texture makes it the perfect dessert for Thanksgiving or any other fall gathering.
What’s truly amazing about this recipe is its versatility. You can easily adapt it to suit your dietary preferences, whether that be dairy-free, gluten-free, or vegan. With minor adjustments to the ingredients, you can turn this into a dish that everyone can enjoy.
So why not give this recipe a try? Go ahead and whip up a delicious pumpkin pie that will impress your friends and family. Who knows, it just might become your new signature dessert!
Kosher Pumpkin Pie - Dairy Recipe
- 1 single 9 inch pie shell
- 3 eggs
- 1 egg yolk
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 2 cups pumpkin puree
- Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, egg yolk, white sugar and brown sugar.
- Add salt, cinnamon, nutmeg, ginger and cloves.
- Gradually stir in milk and cream.
- Stir in pumpkin.
- Pour filling into pie shell.
- Bake for ten minutes in preheated oven.
- Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set Pumpkin Puree:Cut the pumpkin into large chunks and place on an oiled baking sheet.
- Cover with foil and bake in a 350°F oven for one hour or until fork tender.
- Allow pumpkin to cool, then remove the skin and puree in a food processor.
- Use the puree in your holiday baking.
- Unused puree can be frozen in airtight containers for one month.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.