Pumpkin Pie

I spent a week neglecting this thing, but now I'm back and posting two recipes as penance.

You can (and should!) use the same crust as the apple pear pie, but divide it in half. For the health-conscious people of the world, the margarine can be decreased and the cold water increased to make a lower-fat (but also less flaky) crust.


OVEN 425°
*1 15 oz can pumpkin
*1 1/4 tsp cinnamon
*1/2 tsp nutmeg
*pinch of ground ginger
*pinch of ground cloves
*1/2 tsp sea salt
*1 3/4 cups soymilk (very vanilla makes this extra special)
*substitute for 2 eggs (I use Ener-G Egg Replacer because it has no flavor)
*1 deep pie crust

1. Mix pumpkin and spices together.
2. Add remaining ingredients and mix slowly until thoroughly combined.
3. Bake at 425° for 15 minutes, then reduce temperature to 350° and bake another 35 to 40 minutes. Cool completely before serving.


By the way, the pie filling is fat free. Yaaaay!!!