Parve Pumpkin Pie

one 9" graham cracker pie shell (make sure it's parve, if you care)

3/4 c sugar

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp ground cinnamon

2 large eggs

one 15 oz can of pumpkin

1 1/2 cups rice milk, unflavored

Preheat the oven to 425 F.

In a large bowl, with a whisk, combine salt, ginger, cloves, and cinnamon. 

Lightly beat in the eggs. 

Mix in the pumpkin. 

Slowly add the rice milk.

Place the pie shell on a cookie sheet. Pour the filling into the pie shell. 

Bake for 15 minutes at 425 F. Without opening the door, reduce the heat to 350 F and bake for an additional 40-50 minutes, or until a knife can be inserted near the center of the pie and it comes out clean. Cool on a trivet or cooling rack.