2 Large eggs
2/3 C Sugar
1 t Pumpkin pie spice
1/2 t Salt
1 (15-oz) Can pumpkin puree
1 (9-inch) Unbaked pie crust
1 1/4 C Silk Vanilla almond milk
Directions:
Preheat oven to 425 degrees.
In a large bowl whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth. Pour into prepared crust.
Bake 15 minutes then turn down oven to 350 degrees. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.
Cool and served with non-dairy whipped topping.
*Adapted from http://silksoymilk.com/recipes/pumpkin-spice-pie
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