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.
