Pumpkin Pie

Healthy Recipes - Pumpkin PieFrom The Cancer Survivor’s Guide by Neal Barnard, MD & Jennifer Reilly, RD.

8 servings


1 ½ cups soymilk
4 tablespoons cornstarch
1 ½ cups solid-pack canned pumpkin or cooked pumpkin
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
⅛ teaspoon ground cloves
1 9-inch unbaked pie crust (graham cracker crust works well!)


  • Preheat the oven to 375° degrees.
  • Combine soymilk and cornstarch in a large bowl and whisk until smooth.
  • Stir in the pumpkin, sugar and spices.
  • Pour into pie crust and bake for 45 minutes, or until firm. Cool before slicing.

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