[Sca-cooks] OOP - Pumpkin pie question

[a5foil]

Well, both my daughters voted for trying almond milk first, so here's the
pie recipe. If you use a Mrs. Smith's frozen pie shell, it is non-dairy --
but not wheat- or corn-free.

Cynara

Non-Dairy Pumpkin Pie

1 frozen 9" deep-dish pie shell
3 large eggs
1 15-oz. can pumpkin
1 cup vanilla almond milk
3/4 cup light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preheat the oven to 400 degrees. Take the pie shell out of the oven and let
it stand for about 15 minutes while the oven heats up. Beat the eggs. Add
the pumpkin, almond milk, sugar, spice and salt and beat well. Pour into pie
shell -- it should be very full but not overflowing. Put on a baking sheet
and bake for 45 to 50 minutes, until puffed and set. Cool to room
temperature. 8 servings.