Quick and easy pumpkin pie

When I am out of pumpkin puree, I reach for a can a Libby’s Pumpkin. The only ingredient is pumpkin! You can use the recipe on the back as a guideline, just switch out the dirty stuff for the clean! I went ahead and put all the “clean” ingredients in a bowl,then I filled up the empty pumpkin can with soy milk(unsweetened) in exchange for the canned milk. In place of sugar, I used natural sugar. eggs can stay the same or you could use 2 egg whites for each additional egg called for after the first one.Also use sea salt in place of reg salt. Bake for about 1 hour to 1 hour 15 min..can calls for less, but the soy milk is thinner than the can milk and takes longer.
For a crust, I used Bob’s Red Mill rice flour . The recipe is on the bag.
* If you don’t use soy milk, low fat milk is fine.



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