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Categories:
crust graham crackers canola oil filling pumpkin soymilk brown sugar salt cinnamon ground ginger ground cloves egg whites vanilla
Viewed: 3 - Published at: 2 years agoIngredients
- Crust
- 1 1/2 cups finely crushed graham crackers or 1 1/2 cups dry plain breadcrumbs
- 3 tablespoons canola oil
- Filling
- 2 cups canned pumpkin (not pumpkin pie filling)
- 1 1/2 cups soymilk (I use VitaSoy)
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 organic egg whites (or 1/2 cup Egg Beaters)
- 1 tablespoon vanilla extract
Method
- Preheat oven to 350 degrees F.
- Spray a 9-inch pie plate lightly with cooking oil spray.
- For the crust: Combine the crumbs and oil in a small bowl until well blended.
- Press mixture firmly and evenly into prepared pie plate, across the bottom and just slightly up the sides.
- Spray crumb surface lightly with cooking oil spray.
- Bake for 5-8 minutes, until just golden brown around edges.
- Remove from oven; raise oven temperature to 425 degrees F while you make filling.
- For the filling: Combine all filling ingredients in a blender or food processor and blend until very smooth.
- Alternately, combine all ingredients in a large bowl and whisk by hand until smooth.
- Pour filling into baked crust (crust does not have to be cool).
- Bake for 425 degrees F for 15 minutes, then reduce oven temperature to 350 degrees F and bake for an additional 35-45 minutes, until a knife inserted into the center of the pie comes out clean.
- Cool pie on a rack.
