For most people, Thanksgiving means turkey and pumpkin pie. But for those who keep kosher (and for the lactose-intolerant among us), the pumpkin pie can present a bit of a problem. Variations on pumpkin pie abound, but when it comes to the dairy component, the options are usually evaporated milk, sweetened condensed milk, or, for Paula Deen, cream cheese, cream, and butter. While Paula’s recipe looked delicious, that seemed like too many substitutions to make. There is a non-dairy substitution for sweetened condensed milk, but it’s slightly labor-intensive. So, I decided to keep it simple with a substitution for evaporated milk in the recipe from the Libby’s pumpkin can. The result had a subtle soy flavor (which may vary depending on the kind of soy milk powder you use), but it definitely pleased the crowd I served it to.
© Courtney Weiner. All Rights Reserved.
Total time: 1 hour 15 min.
Yield: 8 servings
- ¾ cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1 15 oz. can pumpkin puree (not pumpkin pie filling)
- 1 ½ cups soy milk mixed from soy milk powder using twice the amount of powder suggested on the package
- 1 unbaked 9” deep dish non-dairy pie shell (homemade or store bought)
Beat eggs in a medium-sized bowl. Add remaining ingredients except pie shell and mix until well blended. Pour filling into the shell. Bake at 425º for 15 minutes. Reduce temperature to 350º and bake an additional 40-50 minutes, until a toothpick inserted in the center comes out clean. Cool in a wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze.
Note: It is often a good idea when baking any pie to bake it on a preheated baking sheet, both to cook the crust better and to catch anything that may overflow.