Vegan Pumpkin Custard Pie Recipe

This is a delicious vegan recipe for a 9 or 10-inch pie!  The cornstarch in this recipe replaces egg as the thickener.  I use a commercially-prepared crust.

Ingredients:

• 1 pie crust (9" or 10")
• 1/2 cup sugar or other sweetener
• 4 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon cloves
• 1/2 teaspoon salt 
• 1 15-ounce can solid-pack pumpkin
• 1 1/2 cups soy milk or rice milk

Directions:

1. Preheat the oven to 350*F.
2. In a large bowl, stir together the sugar, cornstarch, spices, and salt.
3. Blend in the pumpkin and milk.
4. Pour the mix into the crust and bake until set, about 45 minutes.
5. Cool before cutting.

Per serving:
150 calories
3 g protein
33 g carbohydrate
0 g fat
252 mg sodium
0 mg cholestrol