Pumpkin Pie 2

(Egg Milk And Wheat Free Cookies)
Contributed By Gail Lewis This Is A No-Bake Version That Uses Unflavored Gelatin As A Thickener Instead Of Cornstarch.
  • 1 Envelope Unflavored Gelatin
  • 1/3 Cup Water
  • 2/3 Cup Dairyfree Milk Substitute (Your Choice, We Use Farmrich)
  • 2 Cups (1 Can) Pumpkin
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Salt
I Let The Gelatin Sit In The Water For A Minute Before Dissolving It On Low Heat, And Then Just Throw The Rest Into The Pot, Mix It Together, And Pour Into The 9″ Prebaked Or Graham Cracker Crust. Then Refrigerate For A Couple Hours. My Husband’s The One With The Allergy, But I Actually Prefer This Version To The Traditional. We’ve Also Used The Gelatin Approach For A Chocolate Pudding Pie Free Of Dairy And Eggs.
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