Vegan Pumpkin Pie

Ingredients:

• Blend in blender:
• 2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it forseveral hours hanging in a cloth bag, so it's thick like canned pumpkin)
• 1 c. non-dairy milk (preferably a rich soymilk)
• 3/4 c. brown sugar or Sucanat
• 1/4 c. cornstarch
• 1 T. molasses or blackstrap molasses
• 1 tsp. ground cinnamon
• 1 tsp. vanilla
• 1/2 tsp. EACH ground ginger, nutmeg and salt
• 1/4 tsp. ground allspice or cloves

Directions:

Preheat oven to 350 degrees F.Have ready, one 9" unbaked pastry crust.Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.