Pumpkin Pie (Wheat-Free, Egg-Free, And Dairy-Free)
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Salt1 cup
Vegetable Oil2 cups
Pumpkin (canned)3 cup
Brown Sugar1 cup
Cornstarch1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground ClovesDirections:
1
Preheat an oven to 425 degrees F (220 degrees C)
2
Stir together all purpose gluten-free flour and 1 teaspoon salt
3
In a separate bowl, whisk together the vegetable oil and soy creamer until creamy
4
Pour oil mixture into flour mixture, stir with fork until blended
5
Pat the crust into the bottom and sides of a 9-inch pie pan
6
Bake for 15 minutes in preheated oven
7
Remove and set aside
8
Decrease oven to 350 degrees F (175 degrees C)
9
Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender
10
Blend until combined
11
Pour into prebaked pie crust
12
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
13
Cool pie on counter for 2 hours then refrigerate overnight before serving