PUMPKIN CUSTARD PIE

Dr. Neal Barnard

  • Yield: Serves 6

Ingredients

Filling:

  • 1-1/2 cups soymilk
  • 4 tablespoons cornstarch
  • 1-1/2 cups cooked pumpkin
  • 1/2 cup raw sugar or other sweetener
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Fat-free pie crust:
(makes one 9” crust)

  • 1 cup Grape Nuts cereal
  • 1/4 cup apple juice concentrate

 

 

Directions

For the filling:
Preheat the oven to 375° F. In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell (recipe follows) and bake for 45 minutes, or until firm. Cool before cutting.

Fat-free pie crust:
Preheat oven to 350° F. Mix the Grape Nuts and apple juice concentrate. Pat into a 9” pie pan. Bake for 10 minutes, then cool before filling.

Note

In this recipe, cornstarch replaces eggs as a thickener.

  • Yield: Serves 6
  • Ingredients:

    Filling:

    • 1-1/2 cups soymilk
    • 4 tablespoons cornstarch
    • 1-1/2 cups cooked pumpkin
    • 1/2 cup raw sugar or other sweetener
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/8 teaspoon ground cloves

    Fat-free pie crust:
    (makes one 9” crust)

    • 1 cup Grape Nuts cereal
    • 1/4 cup apple juice concentrate

     

     

  • Directions:

    For the filling:
    Preheat the oven to 375° F. In a large bowl, whisk together the soymilk and cornstarch until smooth, then blend in remaining ingredients. Pour into pie shell (recipe follows) and bake for 45 minutes, or until firm. Cool before cutting.

    Fat-free pie crust:
    Preheat oven to 350° F. Mix the Grape Nuts and apple juice concentrate. Pat into a 9” pie pan. Bake for 10 minutes, then cool before filling.

  • Note:

    In this recipe, cornstarch replaces eggs as a thickener.

  • Credit:

    Dr. Neal Barnard

 

 

 

 

 

 

 

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