Monday, November 19, 2007

Bestest Easiest Pareve Pumpkin Pie in the History of the Universe

1/4 c. sugar
1/4 c. brown sugar
1 t. cinnamon
1/2 t. ginger
1 t. vanilla
1/2 t. cloves (ground)
2 eggs separated
1 15 oz. can Libby's pumpkin
1 8 oz. pkg. Rich's whip
1 pie shell

Blend all the dry ingredients and vanilla (sugars and spices) in a small bowl and set aside.
Pre-bake the pie shell for 5 minutes in a 350 degree oven, just until it starts to dry out. Whip the egg whites on the highest speed until they are stiff and high. In a separate bowl, whip the Rich's Whip until it is thick and stiff and then pour in the egg yolks and continue to mix on medium speed for about 3 minutes. Add the pumpkin and all the dry ingredients and continue to mix for another 3 -5 minutes, until well blended. Fold in the egg whites and mix with a flat spatula. Pour into the pre-baked pie shell and bake at 350 degrees for about 35-40 minutes. Another variation that I used to do for Shabbos is to add a cup of chocolate chips to the mixture for cc pumpkin pie...surprising combination but really good.

3 comments:

Lubab No More said...

The Libby's pies are amazing. My Mom has made them for years. My darling wife makes a mean one herself.

Anonymous said...

I just follow the recipe on the Libbys can but substitute pareve richs whip for the milk. Superb!

WebGirl said...

The texture comes out lighter and fluffier if you separate the eggs.

I've also used the recipe on the label, and if you're not going to separate the eggs and whip up the mixture, you might as well use soy milk or almond milk as a pareve substitute. It's much healthier than Rich's Whip. The texture will be heavier and silkier.