Pumpkin Pie
Ingredients
- 1 cup dairy free milk
- 2 eggs
- 1 1/2 cups canned pumpkin
- 2/3 cup brown sugar
- 1/2 teas salt
- 2 teas cornstarch
- 1 teas cinnamon
- 1/2 teas ginger
- 1/4 teas allspice
- 1 teas vanilla extract
- 1 unbaked pie shell
Directions
- Put all ingredients in a blender and process until thoroughly blended.
- Pour into pie shell and bake at 425F for 20 minutes.
- Reduce heat to 275F and bake another 45min – 1 hour. The pie is done when a knife inserted into the centre of the pie comes out clean.
- Cool and enjoy.
Serving Suggestions:
I have used a ginger cracker crust as well as a gluten free crust and they are all delicious.
