This heavily-spiced pie is loaded with pumpkin and simply screams autumn!
I first created it because one of my daughters was allergic to dairy and soy… Then my dad said he liked it better than my mom’s more traditional version. My daughter outgrew her allergies, but I still make this pie every year for Thanksgiving and Christmas, and sometimes just because.
Servings: 8Prep Time: 20 minutes Cook Time: 1 hour
3/4 cup brown sugar (darker is better, IMO)
1 teaspoon vanilla
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, lightly beaten
2 15-oz cans or 1 30-oz can pumpkin puree
1 pie crust in a 9-inch pie plate (your favorite recipe or store bought)
RichWhip Non-Dairy Whip Topping or Real Whipped cream (optional, but highly recommended)
Preheat oven to 425° F.
Mix sugar, vanilla, spices and salt. Add in eggs, then pumpkin, mixing well after each. I usually do it all in my stand mixer, but it comes together well with a hand whisk, too.
Pour into crust in pie pan, and bake 15 minutes before reducing heat to 350° F. Bake another 45 minutes or so. Allow to cool at least one hour before serving.
Can be baked a day in advance, or you can prepare the filling in advance, cover with plastic and store in the fridge for up to 2 days before pouring into the shell and baking.
Var: Substitute real maple syrup for up to half of the brown sugar.
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