Milk-free
Egg-free
Wheat-free
Peanut-free
Soy-free
Nut-free
Other
Ingredients:
1 graham cracker crust or pastry crust
2 packets of gelatin
4 tablespoons warm water
1 can pumpkin (15 oz.)
1-1/2 cups liquid non-dairy creamer (i.e. Farm Rich or Wegmans)
6 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Directions:
Preheat oven to 425 degrees. Mix gelatin with water. With mixer, beat gelatin mixture and all remaining ingredients.
Bake 15 minutes. Reduce oven temperature to 350 F. Bake 35 to 40 minutes longer. Cover crust with foil if it starts getting too dark. Cool. Refrigerate leftovers.
Cook's Note:
The pie will not be firm when done baking. It will set up
once it has cooled.
