Pumpkin Custard Pie Cooking method
serves: 6
per slice: 218 cal, 0 g fat
CRUST:
1 cup Grape Nuts (which of course are not nuts)
1/4 cup apple juice concentrate (undiluted)
FILLING:
1 1/2 cups soy milk
4 TB cornstarch
15 oz. solid pack pumpkin
1/2 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
PIE CRUST for Eggless pumpkin pie recipe :
Preheat oven to 350 deg F. Mix the grape nuts and apple juice concentrate.
Pat into a 9" pie pan. Bake for 10 minutes then cool before filling.
FOR FILLING for Eggless pumpkin pie recipe :
Preheat the oven to 375 deg F. In a large bowl, whisk soy milk and
cornstarch until smooth. Then blend in remaining ingredients. Pour
into pie shell and bake for 45 minutes or until firm. Cool before
cutting.
I'll try making this on the weekend and let you know how it is. I
believe they meant to say "fat free soymilk" since the nutritional
info has 0 fat.
Your Eggless pumpkin pie recipe is ready now
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