Ingredients

  • 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

Directions

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.



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Submitted 6/13/05.
Source: Unknown
Submitted By: Shelly Black
shellack@aol.com
Dairy-Free Pumpkin Pie