Dairy/egg free pumpkin pie: I just experiment last night. This is what I did.... Replaced 2 eggs with: 4 tsp EnerG egg replacer powder & 2 T arrowroot powder mixed with 3 T. water. Replaced 12 oz evaporated milk with 7 T of soy milk powder (2 T makes 8 oz of 'milk') and 8 oz of water. I reduced the water/milk to 8oz instead of 12 oz to give it a better shot of setting up. To this I added the rest of my ingredients. I followed the rest of the recipe on the back of a can of pumpkin puree for a 9" pie, including reducing heat after the first 15 minutes. I ended up baking for about 70 minutes after the first 15 minutes and I did NOT think it was going to set up as the knife never came out clean, but I didn't want to burn my crust. I left it out on the counter to cool overnight and it worked! It set up fine! So excited. I did increase the spices a bit bc I like a lot of flavor!

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