Hi Sarah,

Here is a recipe that my wife gave me in answer to your post.

Eggless Pumpkin Pie

Ingredients:

3 1/4 c. mashed pumpkin

2 c. evaporated milk or thick soy milk

1/4 c. cornstarch

1/4 c. margarine

1/2 c. honey

1/4 c. brown sugar

1 Tbsp. vanilla

1/2 tsp. maple flavouring

1 Tbsp. ground coriander

1 1/2 Tbsp. molasses

1/2 tsp. salt

Method:
Blend all ingredients.
Pour into pie shell.
Bake at 425 F for 15 minutes, then at 250 F for 1 1/4 hours.
Is nice and firm when cooled.

Yield:
2 deep pies.

If you try it, let us know if you like it.

__________________________
In His Love, Mercy & Grace

Daryl

Here is a very good, totally vegan pumpkin pie recipe. You may need to adjust a bit to the slight difference in taste, due to the use of different spices than are usually used in pumpkin pies, before you fully appreciate the flavor.

Pumpkin Pie

3 ¼ cup cooked pumpkin, mashed smooth
2 cup soy milk
¼ cup cornstarch
¼ cup honey
½ cup date, raw, or brown sugar
1 tablespoon vanilla
1 tablespoon coriander
1 ½ tablespoon molasses
½ teaspoon salt

Blend smooth. Pour into unbaked pie shell. Bake at 425 for 15 minutes, then at 250 for 1 ¼ hour. Chill to set.

Here is a carrot pie that you might enjoy trying too. People always think it is pumpkin pie when they see it.

Carrot Pie

3 cups soy milk
4 cups cooked carrots
6 tablespoons soy or oat flour
¼ cup honey
1 teaspoon vanilla
5 tablespoons cornstarch
1 teaspoon salt

Whirl in blender. Pour into baked pie crust. Bake at 300 for 1 hour. Cool and serve.

------------------
The Lord is the strength of my life and my portion forever.

I see Daryl came along while I was typing my recipes and posted an almost identical one. Maybe we use some of the same cookbooks? But I guess my pie pans must be bigger than his wife's, since mine takes the whole recipe for one pie.

------------------
The Lord is the strength of my life and my portion forever.