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Print this Recipe    Pumpkin Pie 05

Lactose/Dairy-Free Pumpkin Pie

4 egg whites, slightly beaten
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 rice milk or soy milk
1 tablespoon flour
1 tablespoon corn starch
1/2 package gelatin

1-2 cup graham cracker crumbs
water
sugar to taste
cinnamon to taste
nutmeg to taste

Preheat oven to 425 F. Spray a 9-in pie pan with nonstick cooking
spray.

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

To make filling, combine egg whites, canned pumpkin, sugar, cinnamon,
ginger, cloves and milk mixture. Set aside.

To make graham cracker pie crust, put graham cracker crumbs in
bowl. Sprinkle sugar, cinnamon, and nutmeg on top to taste.
Drizzle water on crumbs and use hands to mush mixture to consistency
so that crust can be arranged on the bottom and sides of the pie
plate.

Pour pumpkin filling into crust. Bake for 15 minutes at 425 F.
Reduce temperature to 350 F and bake an additional 40 to 50 minutes
or until knife inserted near center of pie comes out clean. Cool
before slicing.

Serves 8.

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