Pumpkin Pie Recipe: Perfectly Pareve & Delicious!
Are you ready for a delicious and dairy-free take on the classic pumpkin pie? Look no further than this Pareve Pumpkin Pie recipe! Whether you’re serving guests with dietary restrictions or simply prefer a lighter version of this holiday favorite, this recipe is sure to satisfy your cravings.
This recipe uses canned pumpkin puree, so you can enjoy it all year round. It also incorporates rich spices like cinnamon, ginger, and cloves to give it that signature pumpkin pie flavor. And because we’re using non-dairy substitutes like coconut milk or almond milk, it’s perfect for those who are lactose intolerant or vegan.
But don’t let the lack of traditional dairy products fool you – this pie is still creamy, flavorful, and indulgent. With just the right amount of sweetness from light brown sugar, and a buttery oat crust to balance out the flavors, you won’t be disappointed with your decision to make this pareve pumpkin pie.
So why settle for a mediocre store-bought pie when you can create a homemade masterpiece that’s both delicious and accommodating to different dietary needs? Follow along with the instructions below and prepare to impress your friends and family with an amazing dessert that’s sure to become a holiday staple.
Why You’ll Love This Recipe
Are you a fan of pumpkin pie but have dietary restrictions that make it difficult to enjoy? Look no further than this pareve pumpkin pie recipe! You’ll love this dairy-free and non-dairy pumpkin pie recipe that’s just as creamy and delicious as the traditional version.
But this recipe isn’t just for those with dietary restrictions – everyone will enjoy the delicious taste and texture of this unique take on a classic dessert. The blend of flavors from cinnamon, ginger, cloves, and more will tantalize your taste buds in the best way possible.
Plus, this pareve pumpkin pie is incredibly easy to make, even if you’re not an experienced baker. Simply mix together the ingredients in a large bowl, pour into a pre-made pie crust or your own homemade crust, and bake. It’s that simple!
The best part? This recipe includes health-conscious substitutes like coconut milk and tapioca starch instead of evaporated milk or condensed milk. You can indulge in a slice of pie without the guilt or worry about unhealthy ingredients.
So whether you are looking for a classic Thanksgiving dessert or just want to satisfy your sweet tooth with something tasty, this pareve pumpkin pie is an excellent choice. Trust me when I say that once you try it, you won’t be disappointed!
Ingredient List
– Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup vegetable oil
- 1/4 cup almond milk, or any other non-dairy milk
– Pie Filling:
- 3 large eggs
- 1 (15 oz) can pumpkin puree
- 3/4 cup light brown sugar
- 1/4 cup cornstarch or tapioca starch
- 1 teaspoon ground cinnamon **
- 1/2 teaspoon salt *
- 1/2 teaspoon ground ginger *
- 1/4 teaspoon ground cloves *
- 1 cup coconut milk, or any other non-dairy milk
- Note: If you are making a larger pie, double the ingredients.
Ingredient Notes:
For the pie crust, you can use store-bought pareve pie crusts or gluten-free crusts if you prefer. For the filling, it’s important to use canned pumpkin puree rather than pumpkin pie filling, which already has spices mixed in. Make sure to use parve pumpkin puree for a dairy-free recipe.
Regarding the spices, we recommend using fresh ones for best results. Also, note that salt, ginger, cinnamon, and cloves are the key flavors that will give your pie its irresistible aroma and taste, so be generous with these ingredients.
The Recipe How-To
Now, it’s time to make the pareve pumpkin pie come to life! Here is a step-by-step guide to creating this delicious and dairy-free dessert.
Ingredients
Before we start with the recipe how-to, let’s take a quick look at the ingredients you will need for this free pumpkin pie:
- 1 pie crust
- 15 oz canned pumpkin puree
- 3 large eggs
- 1 cup light brown sugar
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp salt
- 1⅔ cups soy milk or other non-dairy milk (such as almond or oat milk)
- 2 tbsp tapioca starch
Steps
- Preheat your oven to 375°F.
- Start by making your pie crust according to your preferred recipe or using store-bought pareve pie crust. If using a store-bought frozen crust, defrost it completely before use. Place the crust in the pie dish and set aside.
- In a large bowl, whisk together eggs, then add the canned pumpkin, light brown sugar, ground cinnamon, ground ginger, ground cloves, and salt. Whisk until well combined.
- Gradually pour in the non-dairy milk into the bowl, then add the tapioca starch. Mix well to combine everything thoroughly.
- Pour the filling mixture into your prepared pie crust.
- Bake for about 45 minutes, or until the center of the pie only jiggles slightly when shaken (the edges of the filling may be cracked).
- Cool for about an hour before slicing and serving.
Now that you know all of the steps, you can easily make a delicious pareve pumpkin pie that you can enjoy on any occasion!
Substitutions and Variations
When it comes to baking, substitutions and variations can bring endless possibilities. Here are some ideas to help you customize your pareve pumpkin pie recipe:
– Alternative Milk: While the recipe calls for coconut milk or soy milk, feel free to use your favorite non-dairy milk such as oat milk or almond milk. Depending on the type of milk you use, the taste and texture of your pie might slightly differ from the original recipe.
– Crunchy Topping: For an extra crunch, sprinkle chopped nuts, such as pecans or walnuts, over the top of your pie before baking.
– The Perfect Crust: Whether you’re using a store-bought crust or making your own from scratch, don’t be afraid to experiment with different types of crusts. Graham cracker crusts are a popular alternative that goes well with the pumpkin filling.
– Pumpkin Spice: If you don’t have any pumpkin spice on hand, don’t worry! You can make your own by mixing cinnamon, ginger and cloves in equal parts.
– Sugar Alternatives: If you prefer a less sweet pie or need to cut down on sugar for any reason, replace some of the sugar with a natural sweetener such as honey or maple syrup. Keep in mind that this will change the texture and flavor of your pie.
No matter what substitutions and variations you choose, remember that it’s all about personal taste. Have fun experimenting and enjoy creating your very own version of this classic dessert.
Serving and Pairing
Now that your parve pumpkin pie is ready, it’s time to appreciate and indulge in all of its sumptuous flavors. This pumpkin treat can be served either warm or chilled, depending on your preference. I personally enjoy serving my pie slightly chilled because it makes the filling firmer and easier to slice, but it’s completely up to you.
You can also pair your parve pumpkin pie with various desserts or drinks. An easy pairing choice would be to serve it alongside a scoop of vanilla ice cream, which is perfect for countering the spiciness of the ginger and cinnamon. Whipped cream is also a must-have topping for this dessert! Additionally, you can enjoy this pie with some warm tea or coffee, such as a pumpkin spice latte or a herbal chai tea.
As a finishing touch, dust some more cinnamon and nutmeg powder over the whipped cream to enhance its flavors even further. Your guests will adore this sweet and spicy dessert, especially since it’s free from dairy products but doesn’t compromise on taste.
Make-Ahead, Storing and Reheating
Making a parve pumpkin pie ahead of time can save you time on holiday baking day. You can prepare the pie filling, then store it in an airtight container in the fridge for up to four days. When you’re ready, simply pour the prepared filling into an unbaked pie crust and bake it as directed in the recipe. It is also possible to make the entire pie and chill it overnight before serving.
When it comes to storing your leftover pumpkin pie, proper storage is essential. Cover your remaining pie with plastic wrap or foil and store it in the refrigerator for 3-4 days at most. To ensure that your slices of pie come out looking their best, wrap each slice individually with plastic wrap before storing them in an airtight container or freezer bag.
Reheating your pumpkin pie is easy and straightforward. Simply remove one slice from its wrapping and place it on a microwave-safe plate. Microwave on high for 10 seconds at a time until it reaches your desired temperature. Alternatively, you can warm your slice of pumpkin pie in an oven preheated to 350°F (175°C) for 10-15 minutes.
With these simple make-ahead, storing, and reheating tips, you can enjoy the delicious taste of parve pumpkin pie long after baking day has passed.
Tips for Perfect Results
To help you achieve the best results with this pareve pumpkin pie recipe, I’d like to share some tips that have worked for me. Baking is both an art and science. It requires precision, patience, and a bit of creativity in making something delicious from scratch. The following tips will guide you on how to make the perfect pumpkin pie that is creamy, smooth, and flavorful.
Firstly, when measuring the ingredients for the filling, try to be as accurate as possible. This is especially important when it comes to spices such as ginger, cinnamon, and cloves. These spices can quickly overpower your pie if you add too much of them. On the other hand, if you don’t add enough, your pie may lack flavor.
Secondly, use high-quality canned pumpkin or pumpkin puree. The taste and texture of your pumpkin pie highly depend on the quality of pumpkin used. Avoid using pumpkin pie filling as it already contains sugar and spices which may interfere with the balance of flavors in this recipe.
Thirdly, preheat your oven before baking the pie to ensure even heating throughout the baking process. This ensures that your crust cooks evenly and does not become soggy.
Fourthly, consider using alternative dairy-free milk options such as oat milk or almond milk if you don’t have coconut milk or soy milk at hand. These substitutes provide an excellent creaminess to your filling without compromising on taste or health benefits.
Fifthly, don’t overbake your pie. As soon as it starts pulling away from the sides or a toothpick inserted in the center comes out clean, then it’s done. Overcooking will result in a dry crust and an overcooked filling.
Lastly, always let your pareve pumpkin pie cool completely and settle before slicing it. If you cut into it too soon, it may crumble apart or lose its structure due to residual heat still present inside.
Following these simple yet essential tips will ensure your pareve pumpkin pie comes out perfectly every time!
FAQ
As with any recipe, questions may arise while preparing your pareve pumpkin pie. In this section, we’ve rounded up the most commonly asked questions and provided answers to help you achieve the best results possible. Whether you’re wondering about substitutions or need advice on how to store your pie, we’ve got you covered. So, let’s take a look at some of the most frequently asked questions related to this delicious and dairy-free pumpkin treat.
Can you use condensed milk instead of evaporated in pumpkin pie?
Condensed milk is a versatile and sweet ingredient that can serve as a substitute for evaporated milk in certain recipes. It is especially useful in pumpkin pie recipes that call for evaporated milk, as the sweetness of condensed milk eliminates the need for additional sugar.
What can I substitute for canned milk in pumpkin pie?
Looking to make a delicious pumpkin pie, but don’t have any evaporated milk on hand? No problem! Despite what some recipes may say, evaporated milk is not a necessary ingredient for making a top-quality pumpkin pie. Instead, you can use either cream, half and half, or a combination of the two as a substitute for the evaporated milk. Another option is using milk – any variety from whole to skim will suffice. So don’t let a lack of evaporated milk hold you back from making a scrumptious pumpkin pie!
How can I thicken my pumpkin pie without cornstarch?
When it comes to making pie fillings, you don’t always have to use cornstarch. All-purpose flour or tapioca starch can be great substitutes. To ensure it’s a one-to-one swap, use 2 tablespoons of flour or tapioca starch for every tablespoon of cornstarch that the recipe calls for. This will allow you to achieve the desired consistency without altering the flavor too much. Keep in mind that a heavy hand with these substitutes could lead to a gummy, starchy texture, so measure carefully.
Why is my pumpkin pie not firming up?
Are you disappointed by the texture of your pumpkin pie? It might be because the pie was not baked for long enough, or the oven temperature was too low. Removing the pie from the oven before it’s thoroughly baked is a common mistake that can cause this issue.
Bottom Line
In conclusion, this pareve pumpkin pie recipe is the perfect addition to your holiday dessert table. It’s a delicious, easy-to-make treat that’s sure to please everyone. With its dairy-free and kosher-friendly ingredients, this recipe will fit into any dietary need or preference.
By using simple ingredients like canned pumpkin, eggs, coconut milk, and spices – you’re able to create a warm and comforting dessert that’s both flavorful and satisfying. Whether it’s a Thanksgiving feast or a simple family dinner, this pumpkin pie recipe will be a hit with all.
Making this pareve pumpkin pie is also incredibly easy with the detailed instructions and tips given in this article. Plus, you can customize it to your liking by following the substitution and variation suggestions provided.
So why not give this recipe a try? You won’t regret it! With its rich pumpkin flavor and cozy texture, it’s sure to become a favorite pumpkin dessert recipe in your household.
Pareve Pumpkin Pie Recipe
Ingredients
- 6 eggs
- 3 cups canned pumpkin
- 2 cups firmly packed light brown sugar
- 3 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 1/2 teaspoon salt
- 2 cups coffee rich non-dairy coffee creamer
- 3 unbaked 9-inch pie shells
Instructions
- Break eggs into a large bowl and beat slightly.
- Add pumpkin and mix at low speed.
- Add dry ingredients and continue mixing at a low speed.
- Add Coffee Rich and mix well.
- Pour into pie shells.
- Bake in glass pie plate at 375 for 35-45 minutes.
Your Own Notes
Nutrition
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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.