1 pie crust (not cooked.) See Here for buckwheat crust recipe
Filling:
1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 eggs (Ener-G Egg Replacer)
7. 1 15 ounce can of pumpkin puree
8. 1 1/4 cup of vanilla flavored soy or rice milk
Directions:
1. Prepare pie crust and set aside.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. In a large bowl, add egg replacer. Stir in pumpkin and sugar-spice mixture. Gradually stir in dairy free milk.
4. Pour into pie shell.
5. Bake in preheated 425 F oven for 15 minutes. Reduce temp to 350 F. Bake 50-60 minutes more or until pie is set.
Serve with Soy spray cream
2 comments:
Oh my, I just found you via katrina's kitchen as I am recovering from a night of feeling uninspired and unrightfully grumpy about cooking for our gluten-free, dairy-free, nut-free, corn-free household. I look forward to visiting often.
Janeen can you help me? I am not a pie person! I am finding 3 basic types of egg free pumpkin pie recipes... Ones that use egg replacer like yours, ones that use gelatin, and ones that use tofu. I don't know how any of them turn out so I don't know which type I want to go with. Can you describe the texture of your pie to me? Does it hold together well? Any thoughts or suggestions would be greatly appreciated :)
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