Pumpkin Custard Pie

5 star Avg. rating 5 from 8 votes.

Recipe Information

Recipe Created By: Tracy Martin


1 9 or 10 inch pie crust
1/2 cup sugar or other sweetener
4 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1 15 oz can solid-pack pumpkin
1 1/2 cups soy milk or rice milk


Preheat the oven to 350 °F.

In a large bowl, stir together the sugar, cornstarch, spices, and salt. Blend in the pumpkin and soymilk or rice milk.

Pour into a 9 or 10-inch crust and bake until set, about 45 minutes.

Cool before cutting.



To avoid wheat and/or gluten, select a wheat and/or gluten free pie crust recipe from Safe Eats.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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