Pumpkin pie

1 envelope unflavored gelatin
1/3 cup water
2/3 cup rice milk (or other dairy substitute)
2 cups (1 can) pumpkin
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
prepared pie crust (we prefer an egg/dairy free graham cracker crust)


Let gelatin sit in water for a few minutes before dissolving over low heat. Throw the rest of the ingredients (except pie crust) into the pot, mix together, and pour into prebaked or graham crust. Refridgerate several hours before serving.