Lactose Free Dairy Free Pumpkin Pie
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At last, a pumpkin pie recipe that is dairy-free and lactose-free, but not flavor-free! This recipe is so good, nobody will know except for you that it has no dairy. Bake it for all your friends that have a lactose intolerance - they will be so grateful!
Cooking Time: 1 hr 5 min
- 4 egg whites, slightly beaten
- 1 16-ounce can pumpkin
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cup 100% lactose-free skim milk, rice milk or soy milk
- 1 tablespoon flour
- 1 tablespoon corn starch
- 1/2 package gelatin
- 2 cups graham cracker crumbs
- sugar to taste
- cinnamon to taste
- nutmeg to taste
- Preheat oven to 425F degrees.
- Spray a 9-inch pie pan with nonstick cooking spray.
- Combine milk, flour, corn starch, and gelatin.
- Microwave on high about 1½ 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 425F degrees.
- Reduce temperature to 350F degrees and bake an additional 40 to 50 minutes or until knife inserted near center of pie comes out clean.
- Cool before slicing.
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