Pumpkin Pie or Custard

Adapted from The Cancer Survivor's Guide - Foods that help you fight back!  by Neal D. Barnard, MD and Jennifer K. Reilly RD.  This book is a great source for nutritional information as well as
recipes of the vegan variety.

Without the pie crust, this is a tasty low calorie dessert.

Ingredients:

1 1/2 cups fortified soymilk
4 Tbsp corn starch
1 1/2 cups solid pack canned pumpkin or cooked pumpkin
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon salt
1/8 tsp ground cloves
9" unbaked pie crust (optional)
cinnamon sugar (optional) (mix sugar and cinnamon in 5:1 ratio)

Directions:

1) Preheat the oven to 375 degrees.
2) Combine soymilk and cornstarch in a large bowl and whisk until smooth.
3) Stir in the pumpkin, sugar, cinnamon, ginger, salt and cloves.  Pour into a custard dish
    or pie crust and bake for 45 minutes or until firm.
4) For a little extra sweetness, sprinkle lightly with cinnamon sugar.
5) Cool before slicing.  If you have any leftovers, they will keep in a covered container in the
    refrigerator for up to 3 days.