A Dairy Free Pumpkin Pie

What thanksgiving dinner would be complete without a pumpkin pie? I made a really good pie that could be served alongside turkey, because it's a little more savory than the traditional dessert. In order to make this pie Parve for my kosher family, I used some dairy free coffee creamer. I've heard it's not the healthiest stuff on earth, but once in a while won't hurt! The result was a very tasty pumpkin pie that's a great alternative to the traditional version!

Ingredients

1 pre-baked 9 inch pie crust

2 eggs

1/2 cup brown sugar

1 1/2 tsp cinnamon

1/4 tsp powdered ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 3/4 cup mashed cooked pumpkin

1 cup non-dairy coffee creamer

Start by cracking the eggs into a bowl.

Whisk until frothy. I used a hand held electrical mixer to make life easier.

Beat in the sugar, then spices and salt followed by the pumpkin and creamer. Mix until well blended.

Pour mixture into the pie shell and bake at 450 degrees for 10 minutes, then lower the temperature to 350 degrees and bake another 30-35 minutes, or until the pie has set. Remove from the oven and let cool before serving.