Pumpkin Pie
Avg. rating 4 from 9 votes.Recipe Information
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.
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.
Read it online:
https://kidswithfoodallergies.org/recipes/pumpkin-pie/