PUMPKIN PIE (WHEAT-FREE, EGG-FREE, AND DAIRY-FREE)

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

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.

Provided by Kate

Categories Fruits and Vegetables Vegetables Squash

Time 3h35m

Yield 8

Number Of Ingredients 14

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Ingredients

1 ½ cups gluten-free all purpose baking flour
1 teaspoon salt
½ cup vegetable oil
2 tablespoons french vanilla soy creamer
2 cups canned pumpkin
1 cup french vanilla soy creamer
¾ cup brown sugar
¼ cup cornstarch
1 tablespoon dark corn syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves

Steps:

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

Nutrition Facts : Calories 264.1 calories, Carbohydrate 31.1 g, Fat 16.3 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 614.6 mg, Sugar 22.8 g