Bryanna's Vegan Pumpkin Pie

I don't like pumpkin pie made with tofu-no one ever suspects this one doesn't have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It's needs a day to set really well, I find. This is a spicy filling.

Preheat oven to 350 degrees F.

Have ready, one 9" unbaked pastry crust

Blend in blender:

• 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it's thick like canned pumpkin)

• 1 c. non-dairy milk (preferably a rich soymilk)

• 3/4 c. brown sugar or Sucanat

• 1/4 c. cornstarch

• 1 T. molasses or blackstrap molasses

• 1 tsp. ground cinnamon

• 1 tsp. vanilla

• 1/2 tsp. EACH ground ginger, nutmeg and salt

• 1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

Recipe by Bryanna Clark Grogan from www.vegsource.com

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