Pumpkin Pie, and Dairy-Free Too!

53 mins (prep 8, cooking 45)
9 ingredients
1 servings
The fall winds begin to blow, the streets are covered in fallen leaves, the days get short, and I begin to crave pumpkin pie. This one is super easy, and dairy free/pareve to boot. If you are tired like me, you will use a frozen pie crust and canned cooked pumpkin. If you are more energetic, you will make your own flaky crust, steam your own pumpkin, and feel very virtuous. Either system works.

Categories:  <-60-mins , beginner-cook , seasonal , kosher , free-of... , thanksgiving , pie , time-to-make , holiday , dairy-free-foods , winter , easy , lactose-free , fall , inexpensive , vegetarian , vegetable , pies-and-tarts , dessert ,
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Serving Size (127.95 g)
Servings 1
Amount per Serving
Calories 459.17 Calories from Fat 0.45
% Daily Value *
Total Fat 0.05g 0.07%
Saturated Fat 0.01g 0.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 614.88mg 25.62%
Total Carbohydrate 119.18g 39.73%
Dietary Fiber 2.07 g 8.28%
Sugars 114.86 g %
Protein 0.3g 0.6%
Vitamin A 11.51IU% Vitamin C 0.15mg%
Calcium 137.63mg% Iron 1.17mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unbaked, powdered ginger, ground nutmeg, cooked pumpkin, coffee creamer