Pumpkin pie

1 (29-ounce) can Libby’s 100% pure pumpkin

20 ounces (2 1/2 cups) vanilla soy milk

3/4 cup powdered sugar

3/4 cup packed brown sugar

3 tablespoons dark rum

1 shot espresso coffee

1 tablespoon cinnamon

3/4 teaspoon salt

3/4 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

4 eggs, beaten

1 9-inch unbaked Piecrust

Preheat the oven to 425 degrees. In a large bowl, combine pumpkin, soy milk, sugar, brown sugar, rum, coffee, cinnamon, salt, ginger, cloves, and nutmeg and mix well.

Add the eggs to the pumpkin mixture and mix well.

Pour the pumpkin mixture into an unbaked 9-inch pie shell. (The filling will go to the top. Personally, I prefer one large and abundant pie, but you can make this into two pies.)

Bake for 20 minutes. Reduce the heat to 350 degrees, and bake another 50 to 60 minutes. To check for doneness, insert a knife in the middle of the pie. It should come out clean.

Cool for 2 to 3 hours before serving. Store in the refrigerator.

 

Yield: One 9-inch pie (6 to 8 servings)