Dairy-Free Pumpkin Pie Recipe

Filling:
4 egg whites, slightly beaten
1 16-oz can pumpkin
3/4 cup granulated sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cup 100% lactose free skim milk or your favorite milk substitute (i.e. rice milk or soy milk)
1 tablespoon flour
1 tablespoon corn starch
1/2 package gelatin

Pie Crust:
About 1-2 cup graham cracker crumbs
water
sugar to taste
cinnamon to taste
nutmeg to taste

1. Preheat oven to 425 F.

2. Spray a 9-in pie pan with nonstick cooking spray.

3. Combine milk, flour, corn starch, and gelatin. Microwave on HIGH about 1 1/2 minutes and stir.