Non-Dairy Pumpkin Pie - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree (not pumpin pie filling)
11 ounces soymilk
2 large eggs (plus)
1 large egg white
1 teaspoon cornstarch
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 - 1/2 teaspoon ginger
1/4 teaspoon clove (I like to go light on the cloves)

Preparation

Put first 4 ingerdients in a blender and blend together.
Mix dry ingredients together in a bowl and then add to blender.
Blend until smooth.
Pour into a 9-inch unbaked pie shell.
Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
center comes out clean.
Cool for a couple of hours. Serve and refrigerate any left overs.