Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Everyone loves this pumpkin pie even people who usually eat pumpkin pie. Originally from a Grange cookbook I adapted it so my son and I could eat it as we are allergic to milk. It has a wonderful texture and is just delicious. Doesn't taste like it's 209 calories.

Ingredients Nutrition

  • 2 12 cups pumpkin
  • 1 cup brown sugar
  • 1 12 teaspoons cinnamon
  • 14 teaspoon clove
  • 12 teaspoon ginger
  • 12 teaspoon salt
  • 3 eggs, separated
  • 1 cup Rice Dream milk
  • 14 cup Willow Run soy margarine
  • 1 8-inch unbaked pie shell

Directions

  1. combine pumpkin, sugar and spices .
  2. Beat egg yolks slightly; add milk and melted margarine to mmixture, blending thoroughly .
  3. Fold in stiffly beaten egg whites .
  4. Pour into unbaked pie shell.
  5. Bake in preheated 450 degree oven 10 minutes, reduce heat to 350 degrees and bake 35 minutes longer or until tooth pick inserted in pumpkin comes out clean .

Reviews

(2)
Most Helpful

Delicious! We put it in a macadamia nut pie shell for a gluten and dairy free pumpkin pie. Took a little longer to bake than the recipe called for.

jcrozier November 28, 2009

I was in a bit of a rush when I made this and it still turned out alright.... As lactose intollerance rules out a lot of deserts, this was a great treat! I used soy instead of rice milk. Thanks!

safraani November 26, 2008

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