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Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
215 minutes
Savor a gluten-free pie crust brimming with spicy, dairy-free, and egg-free pumpkin filling.
Ingredients:
  • 1.5 cups gluten-free all purpose baking flour
  • 1 teaspoon salt
  • 0.5 cup vegetable oil
  • 2 tablespoons french vanilla soy creamer
  • 2 cups canned pumpkin
  • 1 cup french vanilla soy creamer
  • 0.75 cup brown sugar
  • 0.25 cup cornstarch
  • 1 tablespoon dark corn syrup
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
Instructions:
  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine gluten-free flour and salt in a bowl. In another bowl, beat vegetable oil and soy creamer until smooth. Pour the oil mixture into the flour mixture and mix until combined. Press crust into a 9-inch pie pan, then bake in a preheated oven for 15 minutes. Set aside once baked.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Combine pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender until smooth. Pour mixture into prebaked pie crust. Cover edges of crust with foil and bake for 60 minutes, or until a knife inserted 1 inch from crust comes out clean. Allow pie to cool on the counter for 2 hours, then refrigerate overnight before serving.

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