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Lactose Free Dairy Free Pumpkin Pie

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Lactose-Free Dairy-Free Pumpkin Pie

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!

Serves: 8

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
  • water
  • sugar to taste
  • cinnamon to taste
  • nutmeg to taste
  1. Preheat oven to 425F degrees.
  2. Spray a 9-inch pie pan with nonstick cooking spray.
  3. Combine milk, flour, corn starch, and gelatin.
  4. Microwave on high about 1½ minutes and stir.
  5. To make filling, combine egg whites, canned pumpkin, sugar, cinnamon, ginger, cloves and milk mixture. Set aside.
  6. To make graham cracker pie crust, put graham cracker crumbs in bowl.
  7. Sprinkle sugar, cinnamon, and nutmeg on top to taste.
  8. 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.
  9. Pour pumpkin filling into crust.
  10. Bake for 15 minutes at 425F degrees.
  11. Reduce temperature to 350F degrees and bake an additional 40 to 50 minutes or until knife inserted near center of pie comes out clean.
  12. Cool before slicing.

To check out more perfect pumpkin recipes, see our collection here.

See this recipe and more in 55 Awesome Pumpkin Recipes.

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