ILENE'S DAIRY-FREE, SOY FREE PUMPKIN PIE

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 tablespoons cornstarch
4 large eggs
1 small can pumpkin (15 oz)
1 1/2 cups Plain or Vanilla Almond Milk (12oz) I used Blue Diamond brand

Preheat oven 425º
In small bowl mix: sugar, salt, cinnamon, ginger, cloves and cornstarch
In large bowl beat eggs, add dry ingredients and mix, add pumpkin – mix
Add almond milk – blend well

Pour into a 9-inch deep–dish unbaked pie shell

Bake in preheated oven 15 minutes, then reduce oven to 350 º and bake 40-50 minutes

Testing for doneness:
Dairy free does not hold to the knife in the middle test as the pies generally are not are solid when hot out of the oven – the pie is done when the center is not completely liquid.

Pie’s can be refrigerated overnight to assist in solidifying if this is an issue.