How To Make Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Dietary restrictions shouldn’t stop anyone from enjoying a good dessert. This pumpkin pie is vegan & gluten-free but still tastes like the traditional one.
Serves:
Ingredients
For Crust:
- 1½cupsall purpose baking flour,gluten free
- 1tspsalt
- ½cupvegetable oil
- 2tbspfrench vanilla soy creamer
For Pie Filling:
- 2cupspumpkin,canned
- 1cupfrench vanilla soy creamer
- ¾cupbrown sugar
- ¼cupcornstarch
- 1tbspdark corn syrup
- 1tspground cinnamon
- ½tspground ginger
- ½tspground nutmeg
- ½tspsalt
- ⅛tspground cloves
Instructions
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Preheat an oven to 425 degrees F.
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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.
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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.
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Bake for 15 minutes in preheated oven. Remove and set aside.
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Decrease oven to 350 degrees F . Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined.
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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.
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Cool pie on counter for 2 hours then refrigerate overnight before serving.
Nutrition
- Calories: 337.54kcal
- Fat: 16.57g
- Saturated Fat: 1.00g
- Trans Fat: 0.11g
- Monounsaturated Fat: 10.11g
- Polyunsaturated Fat: 2.50g
- Carbohydrates: 45.88g
- Fiber: 1.04g
- Sugar: 22.76g
- Protein: 2.77g
- Sodium: 281.13mg
- Calcium: 25.42mg
- Potassium: 146.73mg
- Iron: 0.69mg
- Vitamin A: 123.60µg
- Vitamin C: 2.63mg
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