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Pumpkin Pie

Ingredients

1 can pumpkin puree
1 cup non-dairy milk
2 tsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup (45g) flour
1/2 cup (115g) sugar
2 tsp baking powder
1 pie crust

Notes

I usually use vanilla-flavored soy milk, in which case I reduce the vanilla extract to 1 tsp.

The pie crust is up to you to obtain. Make it; buy it; steal it; it matters not.

Instructions

1. Preheat oven to 400°F.
2. Place all ingredients (except crust) in a large mixing bowl. Whisk well until smooth and well-blended.
3. Pour mixture into crust.
4. Bake for 35 minutes.
5. Remove from oven and allow pie to cool completely.
6. Refrigerate for at least 6 hours.

Recipe blog story time

This recipe is adapted from one by Chocolate Covered Katie.

So I turned a crustless pie recipe into a regular pie recipe? Why?

Well, because when I first made the crustless version, the cornstarch gave it a weird texture. And then my father-in-law *insisted* on a pie with a crust for Christmas. So I made this and it was a hit! It’s really good with a graham cracker crust.