Irresistible Pumpkin Pie
 
 
Author:
Ingredients
  • 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
Instructions
  1. In a blender, combine all ingredients.
  2. 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.
  3. 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