For those of you in the unfortunate position to avoid butter in your pumpkin pies, here’s the recipe that I used. The pumpkin pie connoisseur in my house said she wouldn’t change a thing.
1 15-oz. can pureed pumpkin
2/3 cup brown sugar
1 tablespoon cornstarch
1 cup almond milk
3 eggs
1-1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspon ground ginger
1 teaspoon vanilla
Cooked at 350 for 50 minutes.
