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- 1 cup sugar
- 1 egg yolk
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 2 cups Original or Vanilla Unsweetened Almond Breeze Almondmilk
- 2 cups pumpkin puree
- 1 (9 inch) unbaked pie shell
- Preheat your oven to 350°F.
- Combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger, and ground cloves in a large bowl.
- Slowly incorporate Original or Vanilla Almond Breeze, followed by mixing in the pumpkin puree.
- Gently ladle the delicious filling into the ready-to-bake pie crust.
- Bake until filling is firm, about 50-55 minutes.
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