Egg Free Pumpkin Pie

An egg-free pumpkin pie, that is also low in sugar, is surprisingly delicious. It is sure to please for any dinner occasion, including

Egg-free pumpkin pie with cinnamon sticks.

Thanksgiving and other holiday entertaining where there may be food allergies present. Topped with a dollop of low-fat, lightly honey-sweetened whipped cream, it is the perfect finishing touch.

Egg Free Pumpkin Pie - Recipe:

Crust - enough for 2 bottom pie shells:

3 cups flour

2 teaspoons salt

¾ cup olive oil

¼ cup milk

Sift together flour and salt into a 9" pie plate. Combine oil and milk together and pour over flour mixture. Combine with fork and pat into pie plate. Bake at 400" for 45-50 minutes for filled pie crust.

Filling for two pies:

4 cups canned pumpkin or pureed home-cooked fresh pumpkin

2 cup low-fat rice milk or low-fat milk

¾ cup honey

½ cup cornstarch

1 Tablespoon dark molasses

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

½ teaspoon grated nutmeg

½ teaspoon ground cloves

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