Favorite Pumpkin Pie
Perfect Pumpkin Pie
- Mix all in sauce pan
- 1 c plain soymilk (only soybeans and water on label)
- 2-4 T oil
- large can plain pumpkin 29oz
- ¼ c cornstarch
- 1 c sugar
- ½ t salt
- 1 t cinn
- ¼ t cloves
- ¼ t nutmeg
- ¼ t ginger
- (Use less spice for milder taste)
- bring to a boil
- Boil 3 min.
- Pour into baked crust/regular or
- PIE CRUST RECIPEs
- or graham/pecan/gingersnap pie crust...
- Or use like a pudding without a crust.
- Cool
- Put in Fridge 3 hours to set or overnight
Tips and ideas:
Can be eaten right away but better to cool so it holds it shape better
- Decorate w/ pecans, raisins, ginger snaps...
- Serve with non dairy whipped topping or frozen vanilla soydelicious or other vegan icecream.
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