Non-Dairy Pumpkin Pie

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.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 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.