Irresistible Pumpkin Pie
- 2 cups canned pumpkin, solid-pack
- 1 cup dairy-free milk beverage
- ¾ cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon molasses or blackstrap molasses
- 1 teaspoon cinnamon, grounded
- 1 teaspoon vanilla
- ½ teaspoon ginger, ground
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon allspice or cloves, grounded
- 9" unbaked pastry crust
- In a blender, combine all ingredients.
- Pour the filling into the pastry crust and bake at 350 degrees F. for 60 minutes, covering the edges with foil if they begin to brown too quickly.
- Cool on a rack, cover, and refrigerate overnight before serving (It needs a day to set really well).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/irresistible-pumpkin-pie
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