Vegan pumpkin custard pie

[Guest guest]

Pumpkin Custard Pie

 

Makes one nine or ten inch pie

1 9 or 10-inch pie crust

1/2 cup sugar or other sweetener

4 tablespoons cornstarch

1 teaspoon cinnamon

1/2 teaspoon ginger

1/8 teaspoon cloves

1/2 teaspoon salt

1 fifteen ounce can solid-pack pumpkin

1 1/2 cups soy milk or rice milk

 

Preheat the oven to 350 F. In a large bowl, stir together the sugar,

cornstarch, spices, and salt. Blend in the pumpkin and soymilk

or rice milk, then pour into a 9 or 10-inch crust and bake until set, about 45

minutes. Cool before cutting.