Killer Pumpkin Pie Recipe -
Killer Pumpkin Pie Recipe

Killer Pumpkin Pie

Recipe by  

"My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
  3. Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
  4. Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Nov 23, 2009

It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch pan, reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy, even with juicy fruit pies!

Nov 29, 2010

Adrienne can eat it with her current list of food intolerances and everyone said it was pretty good. It took longer to cook than it said, though.

Nov 22, 2011

Very yummy. I had to bake it twice as long as called for, but otherwise everything was perfect. I thought it was much more flavorful after it had sat in the fridge for 24 hours. We will be making this again!

Oct 25, 2012

I made it again (three pies in 2 days!) This time I left out the oil and halved the cinnamon plus baked it at at 425 degrees for 5 extra minutes before lowering the temperature. It was WAY better than the first attempt!! It still took longer to bake, though not nearly as long as the first pie! And I tried the crust this time- SO EASY AND YUMMY! I may never buy a premade crust again! :)

Oct 20, 2010

This recipe is so good!! I made the crust and filling, no one even noticed the difference!!

Nov 22, 2012

I used this recipe to make a large 12" inch pie and it was delicious. Even though I have good luck with rolled crusts, I tried the one in the recipe and was pleasantly surprised. For the 12" pie I one and a half times the crust ingredients and doubled the filling which was exactly the right proportions. I used unsweetened almond milk which is what I had on hand and was thrilled at how unnoticable this change made to the taste of the pie (and really decreased the number of calories per serving--an added bonus). I too would have had to cook this pie longer than stated even in a regular sized pan. In my supersized pan (microwave safe) I cooked the pie for 6 minutes on high in the microwave--which is a great trick for lessening overall cooking time of pies if your pan is microwave safe. I then cooked pie in oven @ 425° for 15 minutes and 350° for an hour. Simply a perfect pumpkin pie.--Johanna

Feb 04, 2012

i made this twice both times with fresh pumpkin that i steamed then mushed up with a fork and just a half cup of sugar. the second time i added an extra cup of pumpkin, lessen the oil and took out an egg and it was still awesome

Nov 26, 2011

This pie is amazing! I chose this recipe because it is dairy free and because of the easy-sounding pie crust. I was a little worried because it just seemed too easy, but happily I was wrong. It turned out excellent, no one could tell it was any different than a traditional pumpkin pie, and it was the first thing to go at our Thanksgiving dinner. This is my new go-to recipe!


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 599 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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