Pumpkin Pie or Custard
This pumpkin pie recipe is one even the pickiest eaters will love!
1 1/2 cups fortified non-dairy milk
4 T cornstarch
1 1/2 cups solid-pack canned pumpkin or cooked pumpkin
1/2 cup turbinado sugar, agave nectar or brown rice syrup
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp ground cloves
1 (9-inch) unbaked pie crust (optional*)
PER SERVING (with crust): 185 calories; 6.1 g fat; 1.5 g saturated fat; 29.5% calories from fat; 0 mg cholesterol; 3.2 g protein; 30.6 g total carbohydrate; 14.5 g sugar; 2.4 g fiber; 283 mg sodium; 84 mg calcium; 2 mg iron; 2.2 mg vitamin C; 3189 mcg beta-carotene; 1.2 mg vitamin E
PER SERVING (without crust): 103 calories; 0.9 g fat; 0.2 g saturated fat; 7.9% calories from fat; 0 mg cholesterol; 2.1 g protein; 22.8 g total carbohydrate; 14.5 g sugar; 2.1 g fiber; 181 mg sodium; 83 mg calcium; 1.5 mg iron; 2.2 mg vitamin C; 3189 mcg beta-carotene; 1.1 mg vitamin E
Combine the non-dairy milk and cornstarch in a large bowl and whisk until smooth. Stir in the pumpkin, sugar, cinnamon, ginger, salt, and cloves. Pour into the optional pie crust or a custard dish and bake at 350 degrees for 45-80 minutes, or until firm. Cool before slicing the pie or serving the custard.
Stored in a covered container in the refrigerator, leftover Pumpkin Pie or Custard will keep for up to 3 days.
*Pumpkin Custard on its own is gluten free. Or, choose a gluten free pie crust.