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Pumpkin Pie
Rate Pumpkin Pie
Avg. rating 4 from 7 votes.Recipe Information
Category: Pies
Recipe Created By: Teresa Ray
Ingredients
1 cup original or vanilla rice milk
1 envelope unflavored gelatin
2 cups unsweetened canned pumpkin (1 15-16 oz can)
1/2 cup maple syrup
1 tsp cinnamon
1/4 tsp ginger powder
1/2 tsp nutmeg
1/2 tsp allspice (or less)
1/2 tsp sea salt
1 9 inch pie crust, unbaked
Directions
Preheat oven to 425. Mix all ingredients and pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350 and bake for 40-50 minutes. Note that since this does not use eggs, a knife inserted will never come out clean. The pie will finish setting in the refrigerator as the gelatin congeals. Remove from oven and set on a wire rack to cool. Chill thoroughly before serving.Notes
Substitutions
Gelatin can be replaced with 2 whole eggs, slightly beaten, if you do not have an egg allergy.
This should work with whatever kind of crust is safe for you.
This should work with whatever kind of crust is safe for you.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
| This recipe is free of: | |||||
| Milk | Peanut | Egg | Soy | Tree nut | |
| Gluten | Wheat | Fish | Shellfish | Sesame | |
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