Vegetarian Sweet Potato Pie

This was the featured recipe in an email from the Best of Spark People. It is listed on the www.sparkrecipes.com website: "Submitted by STILLFLYIN This recipe creates its own thin crust and can easily be made vegan."

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 pieces of pie

Ingredients

• 1 1⁄2 cups soymilk
• 1⁄3 cup egg substitute (equal to 2 eggs)
• 1  tablespoon cornstarch
• 1  teaspoon vanilla
• 2  cups  cooked sweet potatoes, mashed (or pumpkin or winter squash)
• 1⁄2 cup flour
• 2  teaspoons baking powder
• 1⁄2 cup sugar
• 1  teaspoon pumpkin pie spice
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
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 shrink back as it cools.
3. Put the first 4 ingredients in the blender and blend well. Add the sweet potatoes and puree. Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
4. Pour into the pie pan and bake for about 60 minutes. A standard toothpick or knife test does not work on this pie. Look for the center to be moist, but cooked. Remove from the oven and allow to cool.