Monday, November 23, 2009

Vanilla Pumpkin Custard Pie **

For the pie crust you can use any type of 9" pie crust you like. Make one from scratch, buy a graham cracker crust, or buy a frozen pie shell; as long as the pie shell is baked before you make the filling it will be fine! Unless you have a very large pie shell there will probably be some extra filling which can be cooled in a dish and eaten like pudding.

pictured with Soyatoo brand rice whip. made with almondmilk and Wholly Wholesome brand gluten free crust

Vanilla Pumpkin Custard Pie

½ cup corn starch
¾ cup sugar
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground clove
2 tsp vanilla extract
3 cups plain soymilk or almondmilk (some can be substituted with vegan creamer for a creamier pie filling)
1 cup pumpkin
9” pie crust, pre-baked

Combine in a large saucepan the corn starch, sugar, and spices. Whisk in the soymilk and vanilla. Continue whisking gently over medium heat until it begins to thicken and then add the pumpkin. Whisk thoroughly to mix in the pumpkin, remove from heat, and quickly pour into the pie crust. Allow to cool then refrigerate until set.