Easiest Pumpkin Pie

posted Nov 24, 2012

4 ingredient pumpkin pie

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1 30 ounce can Libby's Pumpkin Pie Mix (pre-spiced pumpkin)
2/3 cup Silk Soy Creamer
1 tablespoon Ener-G Egg Replacer (powder only, don't mix with water)
2 prepared graham cracker crust (I used a store brand which happened to be vegan. Check ingredients before buying your crust).

Using hand mixer or blender, blend together pumpkin mix and creamer on low. Add the Ener-G egg replacer powder and blend well (there is enough excess liquid in the mix + creamer that you don't want to add water to the egg replacer). Make sure the powder mixes evenly with the wet ingredients. Divide equally between the two pie crusts. Bake 15 minutes at 425 and then 1 hour at 350. Make sure center is completely set (inserted knife should come out clean) before removing from oven. Cool 2 hours before eating, or refrigerate overnight before serving.

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