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1 envelope unflavored gelatin
1/3 cup water
2/3 cup rice milk
1 can (16 oz.) pumpkin
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp. pumpkin pie spice (OR 1 tsp. cinnamon, 1/4 tsp. allspice, 1/4 tsp. ginger)
1/2 tsp. salt
9-inch pre-baked or graham cracker pie crust
1/3 cup water
2/3 cup rice milk
1 can (16 oz.) pumpkin
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp. pumpkin pie spice (OR 1 tsp. cinnamon, 1/4 tsp. allspice, 1/4 tsp. ginger)
1/2 tsp. salt
9-inch pre-baked or graham cracker pie crust
Put gelatin and water in a sauce pan over low heat to dissolve. Add remaining ingredients, mix well, and pour into a 9-inch pre-baked or graham cracker pie crust. Refrigerate for a few hours before slicing and serving.
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From TEDMamas
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Published in
Desserts/Snacks
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Friday, 27 November 2009 21:07
posted by
Michelle
This was very yummy and people commented how good it was. It has almost a pudding-like texture. It is a no-bake pumpkin pie that is free of eggs. Yay!
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