Marlene
01-04-2005, 08:39 PM
Pumpkin Custard Pie
Pie crust for 9 or 10 inch pie
½ cup florida crystals sugar
4 Tablespoons cornstarch
1 teaspoon cinnamon
½ - 1 teaspoon vanilla extract
½ teaspoon ginger
1/8 teaspoon cloves
½ teaspoon salt
1 15-oz. can solid pack pumpkin
1 ¼ cups Silk soy creamer or soy milk
¼ cup cream sherry
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, stire together the sugar, cornstarch, spices, and salt; then blend in the pumpkin, soy milk, and sherry. Pour into a 9 or 10 inch pie crust and bake until set, approximately 45 minutes – 60 minutes….depends upon how your oven cooks. Check in the middle with a toothpick to test “doneness.” Cool completely before cutting.
*I apologize for not posting this recipe earlier as I said I would. I think our oven is off on the temperature or something because when I set the oven to 350 it ends up taking an hour to bake this pie. So, if you make this just check after 45 minutes and keep adding minutes as needed until done. This pie has passed many non-vegan tests and is asked for by non-veg relatives. It's scrumptious. One word of caution when doubling or tripling recipes...don't do it in bulk, just do one at a time using the same bowl as the spices have a tendency to 'settle' and then you end up with one pie which isn't spiced correctly.
As with any recipe this is only a guide.....you can play around with the spices as you wish, add a dash of nutmeg...add an extra pinch of ginger, but adding extra cloves doesn't tend to turn out well...at least for my palate.
Happy baking!
Pie crust for 9 or 10 inch pie
½ cup florida crystals sugar
4 Tablespoons cornstarch
1 teaspoon cinnamon
½ - 1 teaspoon vanilla extract
½ teaspoon ginger
1/8 teaspoon cloves
½ teaspoon salt
1 15-oz. can solid pack pumpkin
1 ¼ cups Silk soy creamer or soy milk
¼ cup cream sherry
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, stire together the sugar, cornstarch, spices, and salt; then blend in the pumpkin, soy milk, and sherry. Pour into a 9 or 10 inch pie crust and bake until set, approximately 45 minutes – 60 minutes….depends upon how your oven cooks. Check in the middle with a toothpick to test “doneness.” Cool completely before cutting.
*I apologize for not posting this recipe earlier as I said I would. I think our oven is off on the temperature or something because when I set the oven to 350 it ends up taking an hour to bake this pie. So, if you make this just check after 45 minutes and keep adding minutes as needed until done. This pie has passed many non-vegan tests and is asked for by non-veg relatives. It's scrumptious. One word of caution when doubling or tripling recipes...don't do it in bulk, just do one at a time using the same bowl as the spices have a tendency to 'settle' and then you end up with one pie which isn't spiced correctly.
As with any recipe this is only a guide.....you can play around with the spices as you wish, add a dash of nutmeg...add an extra pinch of ginger, but adding extra cloves doesn't tend to turn out well...at least for my palate.
Happy baking!