2 cups cooked, mashed sweet potato
1 cup plain or vanilla flavoured rice milk
1/4 cup corn starch
3/4 cup dark brown sugar or 1/2 cup maple syrup
1 Tbs molasses
3 Tbs oil
1/2 tsp salt
1/4 tsp each nutmeg, clove, ginger
1-1/2 tsp cinammon
Combine ingredients and pour into a prepared pie shell. Bake at 400 F until done. Allow pie to cool completely to set.
The pie is darker in colour than you might expect because of the molasses, but it has a delicious, holiday flavour and silky texture. Not wiggly, like you would get from eggs, but very unctuous, and quite filling. It is best served chilled, in my opinion.
I made this last night for the first time and we really liked it. I am taking leftovers to work to today because I'm sure no one has tasted sweet potato pie there! If they don't like it, I'll bring back the remnants. :)