It’s almost Thanksgiving for those of us in the US, so I thought I’d share my favorite recipe. I’m allergic to dairy and have been making this pie for several years. It was originally found on a Prodigy personal page, which is no longer functioning. If this was originally your recipe, thank you! Please let me know who you are so I can credit you or link to your site.
1 unbaked pie shell
3/4 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 15oz canned pumpkin puree
1 1/2 cup vanilla non-dairy “milk” (I use Almond Breeze)
Mix dry ingredient in a bowl.
In another bowl, beat eggs lightly. Stir in pumpkin and dry ingredient mixture. Slowly pour in the “milk” and stir until blended.
Pour into pie shell and bake in a preheated 425F oven for 15 minutes.
Reduce temperature to 350F and bake for 40-50 minutes.