Dairy-Free, Egg-Free Pumpkin Pie
Makes 6 servings.

1 (15-ounce) can pumpkin
1 cup low-fat soy milk or rice milk
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
Dash salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
9-inch unbaked pie shell

In a large bowl, mix all filling ingredients, blending until smooth.
Pour into crust and smooth the top.  Bake 15 minutes at 425 degrees
F, then reduce oven temperature to 350 degrees F.  Bake until
filling is set, about 50 to 60 minutes.  Chill.