- 8
- 10 mins
- 70 mins
Ingredients
- 1 1/2 cups soymilk
- 1 tbsp. Ener-G egg replacer*
- 1/4 cup water*
- 1 tbsp. cornstarch
- 1 tsp. vanilla
- 2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)**
- 1/2 cup rice flour (see note)***
- 2 tsp. baking powder
- 3/4 cup sugar
- 1/4 tsp. ginger powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
Preparation
Step 1
Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.
Can be soy free if need by by substituting an alternate milk (almond, coconut, oat, rice, etc.)
*You can make this in a crust if you prefer - but you really don't need one with this recipe. If you do use a crust, please use a deeper pie dish as the pie filling will rise out of the crust otherwise (it sinks back down after cooling but you want to avoid a mess in your oven.