Blend in blender until smooth...
- 2 c. solid-pack canned pumpkin (one 14-15 oz. can)
- 1 c. non-dairy milk
- 3/4 c. brown sugar or Sucanat
- 3-4 T. cornstarch (depending on how firm you like it)
- 1 T. regular or blackstrap molasses
- 1 tsp. ground cinnamon
- 1 tsp. vanilla
- 1/2 tsp. EACH ground ginger, nutmeg and salt
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
Pour into glass pie plate lightly sprayed with non-stick spray. Bake 60 minutes. Cool on a rack, then refrigerate overnight before serving.
Bryanna Clark Grogan's website.
