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

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Most Helpful Positive Review

Nov 14, 2012

Anniebb, I've found the potato starch will be make the dough denser and stickier, while potato flour will make dough less dense, a little less sticky. It really depends what you are making. But if you are making pie crust, a combo of rice, tapioca and potato flour or starch works fine. For example, if you use in potato starch in chocolate chip cookies it makes a dense, cake-like cookie. I use sorghum, rice and tapioca for cookies now. It makes a texture similar to the traditional "toll house cookie." Hope this help. Happy Thanksgiving.

—Kate

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Most Helpful Critical Review

Feb 08, 2010

A friend of mine recently found out he was allergic to gluten and I am a baker so I of course had to find some recipes to try out. I found this book... Check out the site, this book has AMAZING recipes! Just thought I would share it with you. I had satisfied customers - everyone in my family!

—Penguin Bird

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17 Ratings

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Nov 28, 2009

I was intimidated since other allergen free pumpkin pies involved tofu...ack, not in my pie! But this recipe had no tofu and it tasted like normal pumpkin pie. We do not have a gluten problem in our house so I did use my preferred crust, but used the filling and it was really, really good. It came out a little bit denser than I was expecting so may try a wee bit less cornstarch next time, and I may also try ditching the crust, putting the filling in souffle ramekins and then sprinkling gingerbread cookies on top of it. Amazingly good allergen free option, I highly recommend. Thank you so much!

—StaceyRae13

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May 26, 2010

I would have rated this recipe five stars, but I cooked it for 1 1/2 hrs. and it still wasn't done in the middle!! My oven is less than 6 months old and I've never had this happen before so I don't think my oven was the issue. Even though it wasn't done, I pulled it out of the oven and refriderated it overnight as called for. It was very, very good! I also used a store bought GFCF pie crust. I will make this again and maybe turn the oven up 25 degrees. Yumm!

—Debiwebi

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Dec 16, 2009

My 7 year old is allergic to milk and eggs, but loves pumpkin pie. This was a GREAT alternative for him and he LOVED it!! I used a Pillsbury crust since we don't have a gluten issue, but it turned out perfectly! Thanks for submitting!!

—b_hailey

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Dec 02, 2009

Very good recipe. My husband did not even know the difference between this one and my other pumpkin pie. The only change I will try is changing the spices to my favorite pumpkin recipe. I thought there was to much spice for me.

—Jaclyn

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Dec 10, 2009

a pretty good alternative pie

—millsy

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Dec 27, 2011

Very easy, and tasty. the crust is a little crumbly but is waaaaay better than the store bought version of GF pie crust.

—lori

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Nutrition

Calories
339 kcal
17%

Carbohydrates
47.6 g
15%

Cholesterol
0 mg
0%

Fat
17 g
26%

Fiber
4.3 g
17%

Protein
3 g
6%

Sodium
615 mg
25%

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

Nutritional Information

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

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 339
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 1.9g 10 %
Cholesterol 0mg 0 %
Sodium 615mg 25 %
** Potassium 149mg 4 %
Total Carbohydrates 47.6g 15 %
Dietary Fiber 4.3g 17 %
Protein 3g 6 %
Sugars 23.5g
** Vitamin A 191 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 10 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.