1½ cups of soymilk
4 tbl cornstarch
1½ cups of solid-pack canned pumpkin or cooked pumpkin
½ cup sugar (preferably raw or Turbinado) or other sweetener
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 375 degrees.
In a large bowl, whisk together the soymilk and cornstarch until smooth. Stir in pumpkin, sweetener, salt, cinnamon, ginger and cloves. Pour into either 8 large ramekins for individual servings, or a 9" Pyrex baking dish.
Bake for 45 to 50 minutes or until firm. Start checking custard at 45 minutes to prevent over baking. Filling should be set, but the center still a bit jiggly.
Cool before cutting.