I'm practicing recipes for Thanksgiving. This recipe is a vegetarian version of the Eagle Brand pumpkin pie recipe.
Trillium's Eggless Pumpkin Pie
Preheat oven to 350 degrees.
1 unbaked pie crust (single)
Place into a pie pan. (I used a non-stick metal one, not deep-dish, but regular depth).
Mix together:
1 14oz. can sweetened condensed milk (the full-fat variety)
1 15oz. canned pumpkin
3/4 teaspoon gr. cinnamon
1/8 teaspoon salt
1/8 teaspoon salt
1/2 teaspoon gr. ginger
1/8 teaspoon gr. cloves
1 T. cornstarch
Put into pie shell and bake at least 25 minutes at 350. You can then reduce to 325 degrees and finish baking until done. I don't have a crust protector, and have found that trying to put aluminum foil over the crust doesn't work for me.
Allow to thoroughly cool, so that it firms up.
