Marolyn's Pumpkin Soy Cream Pie

Can't do dairy and miss creamy pies? Try this dairy free version of pumpkin pie...

2 C Silk creamer

2 C canned pumpkin
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1 tsp nutmeg
1/2 tsp salt
1 tsp chicken style seasoning
2 tsp vanilla
2 C Silk soy milk or nondairy
1 C cornstarch
1 1/2 C Florida Crystals
1/4 C water
1 Tbsp Ener-G Egg Replacer

Blend the Silk creamer, canned pumpkin, spices and vanilla together. Mix the cornstarch and soy milk together, add to the pumpkin mixture. Stir in sugar. Whip the water and egg replacer together and add to pumpkin mixture. Cook in a double boiler about 20-25 minutes until it thickens, stirring constantly with a whip. Cool slightly and pour into two baked pie shells.

Servings: 12

Submitted by Marolyn Aronson

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