Dairy free, Egg free Pumpkin Pie
Ingredients
- 1 (15-ounce) can pumpkin
- 1 cup low-fat soy milk or rice milk
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Dash salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- (9-inch) unbaked pie shell
Instructions
Makes 6 servings.. In a large bowl, mix all filling ingredients, blending until smooth. Pour into crust and smooth the top. Bake 15 minutes at 425 degrees F, then reduce oven temperature to 350 degrees F. Bake until filling is set, about 50 to 60 minutes. Chill.
