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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe came about, because pumpkin pie is are sons favorite and he can not have any dairy. I have served it for Thanksgiving get togethers and everyone thought it was regular pumpkin pie. Ingredients:
1 (15 ounce) can pumpkin puree (not pumpin pie filling) |
11 ounces soymilk |
2 large eggs (plus) |
1 large egg white |
1 teaspoon cornstarch |
3/4 cup white sugar |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4-1/2 teaspoon ginger |
1/4 teaspoon clove (i like to go light on the cloves) |
Directions:
1. Put first 4 ingerdients in a blender and blend together.
2. Mix dry ingredients together in a bowl and then add to blender.
3. Blend until smooth.
4. Pour into a 9-inch unbaked pie shell.
5. Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
6. heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
7. center comes out clean.
8. Cool for a couple of hours. Serve and refrigerate any left overs.
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