Pumpkin Pie

Simply delicious.  Like Grandma's!

          2 to 3 cups pureed pumpkin, carrots, or yams
          1/2 cup soy milk (or soy creamer or coconut milk)
          1/2 cup Sucanat (or 1 cup dates softened in 1/4 cup boiling water or 1/3 cup honey)
          1/3 cup cornstarch
          1 tsp cardamom (or cinnamon)
          1/4 tsp allspice
           Pastry (Gluten free pastry)
           Whipped Topping

Blend all until very smooth and place into an unbaked crust.  Bake at 350°F for 60 to 70 minutes.  Serve with Whipped Topping.

Serves 8
Preparation time: 15 minutes
Cooking time: 60 to 70 minutes
Ready in: about 90 minutes

Nutrition (per serving – WITHOUT crust, but includes whipped topping):  333.7 calories; 15.6g total fat; 0mg cholesterol; 135.1mg sodium; 326.5mg potassium; 44.4g carbs; 6.1g fiber; 11.8g sugar; 6.7g protein.

Tips ‘n’ Techniques

Store-bought canned pumpkin is about 2 cups, and home canned pumpkin in a quart jar is just over 3 cups.  Both work fine in this recipe.

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