For a richer flavor, use dark brown sugar instead of light brown sugar. If you don't have French vanilla soy creamer, you can substitute with plain soy creamer and 1 teaspoon of vanilla extract. To prevent the crust from becoming soggy, brush the pre-baked crust with a thin layer of melted dairy-free chocolate before adding the filling. For a decorative touch, create a lattice top crust using extra gluten-free dough or garnish with dairy-free whipped cream and a sprinkle of cinnamon before serving.
Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME3 hrs 35 mins
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SERVING8 People
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VIEWS72
Indulge in the comforting flavors of fall with this allergy-friendly pumpkin pie! A symphony of warm spices complements the creamy pumpkin filling, all nestled in a perfectly crisp, gluten-free crust. Prepare this delightful treat a day ahead to allow the flavors to meld and the texture to set, promising a slice of pure autumnal bliss.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Fiber2 g
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Protein1 g
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Saturated Fat2 g
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Sodium615 mg
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Sugar23 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425°F (220°C). (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the gluten-free flour and 1 teaspoon of salt. (2 minutes)
03 Step
Recipe View In a separate bowl, whisk together the vegetable oil and 2 tablespoons soy creamer until well combined. (1 minute)
04 Step
Recipe View Pour the oil mixture into the flour mixture and stir with a fork until just combined. (2 minutes)
05 Step
Recipe View Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. (5 minutes)
06 Step
Recipe View Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from oven and set aside to cool slightly while you prepare the filling. (15 minutes)
07 Step
Recipe View Reduce the oven temperature to 350°F (175°C). (1 minute)
08 Step
Recipe View In a high-speed blender, combine the pumpkin puree, 1 cup soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves. (2 minutes)
09 Step
Recipe View Blend until completely smooth and creamy. (3 minutes)
10 Step
Recipe View Pour the pumpkin filling into the pre-baked pie crust, smoothing the top with a spatula. (2 minutes)
11 Step
Recipe View Cover the edges of the pie crust with strips of aluminum foil to prevent excessive browning. (3 minutes)
12 Step
Recipe View Bake for 60 minutes, or until the filling is set and a knife inserted about 1 inch from the crust comes out clean. (60 minutes)
13 Step
Recipe View Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. (120 minutes)
14 Step
Recipe View Refrigerate the pie overnight (or for at least 4 hours) before serving to allow the filling to set completely. (240 minutes)
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RECIPE REVIEWS
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Please Rate
Russel Kassulke
Dec 30, 2024This pie was a lifesaver! My son has so many allergies, and he finally got to enjoy pumpkin pie at Thanksgiving.
Fredy King
Dec 24, 2024I loved how easy it was to make. The blender method for the filling is genius!
Emelie Okeefe
Dec 23, 2024The crust was surprisingly good for being gluten-free. I've tried other recipes where the crust was too crumbly, but this one held together perfectly.
Mathew Ledner
Dec 9, 2024It was a little too spicy for my taste, so next time I'll reduce the amount of ginger and cloves.