Vegetarian Sweet Potato Pie

• 1 12 cups soymilk
• 13 cup egg substitute (equal to 2 eggs)
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 2 cups cooked sweet potatoes, mashed (or pumpkin or winter squash)
• 12 cup flour
• 2 teaspoons baking powder
• 12 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 12 teaspoon salt

1. Preheat oven to 350 degrees.
2. Spray a 9-inch deep dish pie pan with cooking spray.
3. A deep dish is recommended because this pie will rise a lot during cooking but will shrink back as it cools.
4. Put the first 4 ingredients in the blender and blend well.
5. Add the sweet potatoes and puree.
6. Add the remaining ingredients and blend on high, stopping to scrape the sides a few times to make sure everything is thoroughly blended.
7. Pour into the pie pan and bake for about 60 minutes.
8. A standard toothpick or knife test does not work on this pie.
9. Look for the center to be moist, but cooked.
10. Remove from the oven and allow to cool.

soymilk, egg substitute, cornstarch, vanilla, cooked sweet potatoes, flour, baking powder, sugar, pumpkin pie spice, cinnamon, salt

Taken from www.food.com/recipe/vegetarian-sweet-potato-pie-331812 (may not work)