Killer Pumpkin Pie

A pressed crust mixed in the pan makes this dairy-free, soy-free pumpkin pie a snap to prepare.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 390 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 2 tablespoons rice milk
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 cup canola oil
• 0.25 cup dark brown sugar
• 1.5 cups all-purpose flour plus
• 1.25 cups rice milk

Recipe Instructions

Step 1

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

Step 2

Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.

Step 3

Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.

Step 4

Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.