- Perfect
Pumpkin Pie Everytime
- (with or without
crust)
- 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)
- Mix all
bring to a boil
- Boil 3
min.
- Pour into baked
crust/regular
or
- graham/pecan/gingersnap...
Or use like a pudding.
- Cool
- Put in Fridge 3
hours to set or overnight
Can be eaten right away but will not
hold shape perfectly
|
Tips
Decorate w/ pecans, raisins, ginger
snaps...
- Serve with frozen
vanilla soydelicious or other vegan
icecream.
|