Pumpkin Custard Pie Serves 6-8
- 1-1/2 cups soymilk
- 4 tablespoons cornstarch
- 1-1/2 cups cooked pumpkin
- 1/2 cup raw sugar or other sweetener
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 9-inch unbaked pie shell
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Preheat the oven to 375°F. In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell and bake for 45 minutes, or until firm. Cool before cutting. Recipe from Food for Life, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond. | 
