Pumpkin Pie

This is the pumpkin pie recipe that we use for Lilly during the holidays. It isn't as creamy as a normal pie (since there is no evap milk) but, it is pretty good. We buy a pack of mini-pie tins and divide this recipe up and freeze up the remaining pies so that she is guaranteed to have pumpkin pie during the holidays. (how you freeze it is up to you- I guess this is a controversy in the "baking world")

• 3 eggs
• 1 cup rice milk
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin

Unbaked Pie Crust

In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pie crust.
Bake @ 350 for 50-60 mins ('til knife comes out clean)
Cool- then chill until serving.