Pumpkin Custard Pie Recipe

mommabenefield

*Note I have never made this recipe before but I saw it on a calendar and though all you pumpkin lovers would love it

Filling
1 ½ cups soymilk or almond milk or coconut milk
4 tbsp corn starch
1 ½ cups cooked pumpkin
½ cup raw sugar or alternate sweetener
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger (I imagine you could use freshly finely grated ginger too)
1/8 tsp ground cloves

Fat free pie crust
1 cup granola cereal (any variety will work I imagine)
¼ cup apple juice concentrate

Pie Crust prep and cook
*Preheat oven to 350
*Mix the granola and apple juice concentrate into a 9” pie pan.
Tip: You could likely grind the granola into a powder like substance for a better texture, but it’s probably better to test the original recipe first.
* Bake for 10 minutes and cool before filling.

Filling prep and Cook
*Preheat oven to 375
*In a large bowl whisk together the soy milk and cornstarch until smooth.
*Blend in the remaining ingredients
*Pour into shell and bake for 45 minutes until firm, cool before cutting!

Yield: 6 servings
Calories 203
Protein 3.6 g
Carbohydrates 47 g
Fat 0.6 g
Cholesterol 0 mg
Sodium 347 mg

May need to adjust values according to ingredients

litoria

Damn that sounds good! Might just have to try it...

Oh_Allie

I'm pretty sure this is going to be my dessert contribution to Thanksgiving. Thanks for posting!

mommabenefield

you're both welcome!