For this recipe, you will need:

· ¾ cup sugar
· ½ teaspoon salt
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground cloves
· 4 egg whites*
· 12 fluid oz. (1 ½ cups) light vanilla soy- or rice-milk
· 15 oz. (1 ¾ cups) ground pumpkin

 

1) Preheat oven to 425° F.

2) Combine the above ingredients in the order given.

3) Mix well.

4) Pour into an unbaked, 9-inch, deep-dish piecrust. (To keep this nondairy, make sure there are no dairy products in the crust.)

5) Bake at 425° F for 15 minutes.

6) Reduce temperature to 350° F and continue baking for 40-45 minutes.

7) Cool for about 1 hour and 5 minutes before putting in the refrigerator. Leave in the fridge for at least a few hours, until the pie is cold.

8) Serve straight out of the refrigerator.

*Because egg whites, not whole eggs, are being used (so as to significantly lower the amount of cholesterol in the pie), the pie won’t be as firm as restaurant pies, so serve carefully! J