Pumpkin Pie Spice makes this classic, aromatic dessert a cinch to whip up.
1 prepared pie shell
16 ounces canned pumpkin
1 cup lightly packed molasses cane sugar
5 1/2 teaspoons Pumpkin Pie Spice
1/2 teaspoon salt
1 1/3 cups vanilla rice milk or 1 1/3 cups soy milk
4 large eggs
Preheat oven to 400 degrees.
Combine pumpkin, cane sugar, Pumpkin Pie Spices and salt in a mixer bowl. Mix until thoroughly combined. Transfer to medium saucepan and simmer, stirring constantly, until thickened slightly, about 5 minutes. Whisk in the rice or soy milk and return briefly to a simmer.
In separate small bowl, whisk the eggs together. Return pumpkin mixture to mixer bowl and, with the mixer running on medium speed, add the eggs slowly. Transfer mixture to pre-baked pie shell and bake on center rack for 25 minutes, or until the edges of the custard have cracked slightly and the center barely jiggles when shaken gently. If the edges of the crust brown too much before the center is cooked, cover edges with strips of aluminum foil.
Cool pie on rack 1 hour before serving.
As prepared, each serving contains 260 calories, 10g total fat, 110mg cholesterol, 300mg sodium, 41g total carbohydrate and 5g protein.