- Share This Post
- Pin It
- 0
-
Sparkle (0)
I couldn't believe how easy this was!
All I did was substitute the evaporated milk in the pumpkin pie can recipe with rice milk and used an egg substitution powder for the eggs. I had to add some extra flour to get the right consistency and cook the pie for about 20 minutes longer - just watch it and poke it often to not over-cook it. I always add tons of cinnamon and nutmeg for great flavor - cloves are good too.
I discovered that Pillsbury pie crusts do not have dairy in them - at least right now - they use lard instead of butter!
This pie turned out great! As Jack my two-year old said, it was "licious".
**The Gluten-Free Mall has gluten free no egg - egg replacers.
All I did was substitute the evaporated milk in the pumpkin pie can recipe with rice milk and used an egg substitution powder for the eggs. I had to add some extra flour to get the right consistency and cook the pie for about 20 minutes longer - just watch it and poke it often to not over-cook it. I always add tons of cinnamon and nutmeg for great flavor - cloves are good too.
I discovered that Pillsbury pie crusts do not have dairy in them - at least right now - they use lard instead of butter!
This pie turned out great! As Jack my two-year old said, it was "licious".
**The Gluten-Free Mall has gluten free no egg - egg replacers.
