Pumpkin pie is a traditional Thanksgiving dessert in my family. This is an eggless recipe I adapted, hoping it will be a close replica to my childhood pies. It turned out tasty with a good texture.

Eggless Pumpkin Pie

• 2 cups pumpkin puree
• 1 cup whipping cream (35% M.F.)
• 1 cup brown sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

Whisk together the ingredients. Pour into a 9 inch unbaked pie crust. (https://myegglessworld.wordpress.com/2013/04/11/flaky-pie-crust/)

Bake 425 degrees for 10 minutes and then lower the temperature to 350 degrees F for about 60 minutes. I had to cover my pie crust with foil part way through to prevent it from getting too brown.