Does your mouth water when you think of biting into a luscious pumpkin custard pie? Every Thanksgiving, I make this delectable dessert that entices guests back for more. Because I am so grateful for my friends, the secret ingredient in this divine pie is my loving intention to send them abundant blessings from the universe.
Divine Pumpkin Custard Pie
This recipe makes two delicious pies: one for your guests and one for yourself. Because it requires one day to set, make this recipe the day before serving. This is a creamy spicy filling.
2 cans pumpkin or 3 cups fresh cooked thick pumpkin puree (drain fresh cooked pumpkin several hours in cheesecloth until thick like canned pumpkin)
2 1/2 cups Eden Blend rice/soy milk
2 tablespoons molasses or barley malt syrup
2 teaspoons vanilla
1 cup maple sugar
8 tablespoons tapioca starch
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
2 pie crusts
- Preheat oven to 350 degrees F. Whisk wet ingredients together in a large bowl.
- Mix dry ingredients together in another large bowl. Pour wet ingredients into dry and blend.
- Pour mixture into two pie crusts. Bake at 350 degrees F for 45 minutes. Refrigerate overnight until set.