- 1
2/3 cup 100% pumpkin (usually comes in a can with enough to make two pies) -
1 cup brown sugar - 1 tsp cinnamon - 1/2 tsp salt - 1/2 tsp ground
ginger - 1/4 tsp nutmeg - 2 eggs or egg replacers - 1 cup milk or soy
beverage - 1/4 tsp vanilla
Prepare the pastry and let it stand in
the refrigerator while making the filling. Preheat the oven to 450F. Combine
the other ingredients, mixing the eggs or egg replacers well before adding.
Roll out the pastry in a 9 inch pie plate and add the filling. Bake at 450F for
10 minutes, then reduce to 325F for an additional 40 minutes. Let the pie cool
and then warm again for serving (should not be hot.)
