Almost-vegan Pumpkin Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 1/2 cups soymilk
• 2 eggs
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 2 cups pumpkin, cooked and mashed
• 1/2 cup rice flour
• 2 teaspoons baking powder
• 3/4 cup sugar
• 1/4 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350°f
• 2 spray a 9-inch deep dish pie pan with cooking spray. a deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
• 3 put the first five ingredients in the blender, and blend well.
• 4 add the pumpkin, and puree. add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended.
• 5 pour into a pie pan and bake for about 60 minutes. the top and edges should be brown, but the edges should not be over-done.
• 6 remove from the oven and allow to cool on the counter. for best results, refrigerate until chilled before eating.