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Pumpkin Pie, Pareve I (P, TNT)
Source: Cook's Magazine, Nov. 1987
Serves: 6

4 tablespoons melted margarine
1-3/4 cups pumpkin puree
3 eggs
1-3/4 cups pareve milk
1 cup dark brown sugar
1-1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt (I use about a 1/4 tsp.)

Make Crust:
Make a pie crust (I use the one on the Crisco can or bars).

Preheat oven to 450°F.

Roll out the pie dough and chill it for about 20 minutes.

Prick the bottom and sides of crust with a fork. Line the crust with a double thickness of aluminum foil. Bake in the preheated oven for about 10 minutes. Reduce the oven to 375°F, remove the foil, and continue to bake crust for about 10 minutes, until lightly browned.

Before you mix, reduce oven temperature to 350°F.

Make Filling:
Mix all of above together, I mix by hand, but you can use a large blender or mixer. Pour above mixture into pie crust. I use a cookie sheet under it to avoid any dripping.

Bake for about 50 minutes, until knife inserted into center comes out clean. Mine took closer to 60 minutes, but I checked after 50.

Poster's Note: The following recipe works very well as a pareve pie. I have made it many times.

Posted by Joan Schick, Z'L

Nutritional Info Per Serving: 310 Calories (kcal); 12g Total Fat; (35% calories from fat); 6g Protein; 46g Carbohydrate; 103mg Cholesterol; 347mg Sodium