Medium Dessert

Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)

Name: Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Prep time: 12 min
Cook time: 67 min
Total time: 79 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.5 cups gluten-free all purpose baking flour; 1 teaspoon salt; 0.5 cups vegetable oil; 2 tablespoons french vanilla soy creamer

Total Time

1h 19m

12m prep · 67m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Halal Kosher Vegetarian Dairy Free Eggs Bake Dessert Fried asian chinese sweet spicy savory umami sugary halal kosher side main

This is a great pie for anyone with food allergies. Make this the day before to allow the pie to set. This is a spicy pie that tastes like the traditional pie.

Ingredients

1.5 cups gluten-free all purpose baking flour
1 teaspoon salt
0.5 cups vegetable oil
2 tablespoons french vanilla soy creamer

Instructions

1

Preheat an oven to 425 degrees F (220 degrees C).
2

Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
3

Decrease oven to 350 degrees F (175 degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean. Cool pie on counter for 2 hours then refrigerate overnight before serving.