I substituted the condensed milk with a tub of Tofutti 'cream cheese' and added maple syrup for sweetness.For the crust I used the Gluten Free Pantry's 'Perfect Pie Crust'... It really is incredible, just like a real pastry crust, something I honestly thought I'd never taste again! I was planning to just break up gluten-free 'oatmeal' cookies for the crust (mix broken cookies with melted butter), but I saw the pastry crust mix and thought I'd try it.
Filling:
1 can pumpkin
2 eggs
1/3 cup maple syrup
1/2 teaspoon salt
2 tsp pumpkin pie spice (aka ginger, cinnamon, nutmeg, allspice)
1 tub Tofutti 'Better Than Cream Cheese
1. Make the pastry as per instructions on the packet (do not bake), line 8-9" pie dish with pastry
2. Put pumpkin, eggs, maple syrup, salt, spices and tofutti into a large mixing bowl and mix well (electric mixer on med-high until it's all whipped up together)
3. Pour mix into pastry-lined pie dish
4. Bake for 15 mins at 425 degrees (this pre-bakes the pie crust)
5. Bake for a further 35-40 mins at 350 degrees
6. EAT!
