Parve Pumpkin Pie

• 2 unbaked 9 inch pie shells
• 1.25 cups granulated sugar
• 1 tsp salt
• 1 tsp ground ginger
• .5 tsp ground cloves
• 1 tsp ground cinnamon
• 4 large eggs
• 29 oz can of solid packed pumkin
• 3 cups rice milk - unflavored

1. Combine sugar, salt, cinnamon, ginger and cloves. Beat eggs lightly. Add eggs to sugar mixture and stir, just to combine.
2. Stir pumpkin into sugar mixture. Gradually add creamer. Pour into the prepared pie shell.
3. Bake 15 minutes at 425 F. Reduce heat toe 350 F and bake for an additional 40-50 minutes or until a knife inserted near the center of the pie comes out clean. Cool on a cake rack.
4. This is an awkward pie to get into the oven because the filling comes to the top of the crust. use a cookie sheet for stability under the pie pan.

sugar, salt, ground ginger, ground cloves, ground cinnamon, eggs, pumkin, rice milk

Taken from www.epicurious.com/recipes/member/views/parve-pumpkin-pie-50158552 (may not work)