Annie's Dairy-Free Pumpkin Spice Pie

I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!

Ingredients

• 1 pastry for single-crust pie
• 1 (15 ounce) can pumpkin puree
• 0.5 cup rice milk
• 6 large egg whites
• 0.75 cup packed brown sugar
• 3 tablespoons molasses
• 4 teaspoons canola oil
• 1 tablespoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.25 teaspoon vanilla extract
• 0.25 teaspoon salt
• 0.25 teaspoon ground nutmeg

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
2. Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
3. Bake in the preheated oven until the middle is set, 50 to 60 minutes.