Pumpkin Pie, And Dairy-Free Too! - cooking recipe

Ingredients

1 unbaked 9-inch pie shell
2 eggs
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 - 1/2 teaspoon powdered ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 3/4 cups mashed cooked pumpkin
1 1 cup almond milk or 1 cup non-dairy coffee creamer

Preparation

Whip eggs until frothy.
Beat in sugar, then spices and salt.
Add pumpkin and soy milk and beat until well blended and smooth.
Pour mixture into pie shell.
Bake at 450F for 10 minutes.
reduce heat to 350F and bake for 30 to 35 more minutes.