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Categories:
soymilk eggs cornstarch vanilla pumpkin rice flour baking powder sugar ginger powder cinnamon nutmeg ground cloves salt
Viewed: 38 - Published at: 5 years agoIngredients
- 1 12 cups soymilk
- 2 eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 2 cups pumpkin, cooked and mashed
- 12 cup rice flour
- 2 teaspoons baking powder
- 34 cup sugar
- 14 teaspoon ginger powder
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg
- 14 teaspoon ground cloves
- 12 teaspoon salt
Method
- Preheat oven to 350F
- Spray a 9-inch deep dish pie pan with cooking spray.
- A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
- Put the first five ingredients in the blender, and blend well.
- Add the pumpkin, and puree.
- Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended.
- Pour into a pie pan and bake for about 60 minutes.
- The top and edges should be brown, but the edges should not be over-done.
- Remove from the oven and allow to cool on the counter.
- For best results, refrigerate until chilled before eating.
