Vegan Pumpkin Pie

• 1 Basic, Simple Pie Crust
• 2 cup Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
• 200 ml Soy milk
• 100 ml Beet sugar
• 50 ml Plain flour
• 1/2 tbsp Molasses or brown sugar syrup
• 1/2 tsp Vanilla extract
• 1 tsp Cinnamon powder
• 1/2 tsp Salt
• 1/2 tsp Grated ginger
• 1/2 tsp Nutmeg

1. Make the pie crust, and thinly spread it out in the pie pan up to the edges.
2. Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth.
3. Pour the Step 2 mixture into the Step 1 pie crust.
4. Flatten out the top.
5. Bake in a preheated oven at 220C for 10 minutes, then reduce to 170C and bake for 40 minutes.
6. Remove and place on a rack to cool.
7. This picture was taken just after baking, so the crust on the back fell off a bit.

simple pie crust, minutes, milk, sugar, flour, molasses, vanilla, cinnamon powder, salt, ginger, nutmeg

Taken from cookpad.com/us/recipes/154954-vegan-pumpkin-pie (may not work)