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

A gluten-free pie crust is filled with a spicy pumpkin filling that is dairy-free and egg-free.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 264 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups canned pumpkin
• 2 tablespoons french vanilla soy creamer
• 1 cup french vanilla soy creamer
• 1 tablespoon dark corn syrup
• 0.5 teaspoon ground nutmeg
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger
• 0.75 cup brown sugar
• 0.125 teaspoon ground cloves
• 0.25 cup cornstarch
• 1.5 cups gluten-free all purpose baking flour

Recipe Instructions

Step 1

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

Step 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.

Step 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.