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

Reviewed: Dec. 10, 2012
My first ever gluten-free (vegan) pie - SUPER EASY and YUMMY! I made this pie for Thanksgiving and it was a hit. I mostly followed the recipe with the following exceptions: instead of ½ tsp ground ginger I only used a dash and added ½ tsp pumpkin pie spice; instead of canned pumpkin I used freshly baked & finely processed pumpkin – 2 cups as called for; and I was unable to find soy creamer at the store, so I used coffee-mate French vanilla creamer instead. Bake the crust 15 minutes – no more, no less. Follow directions exactly for the crust and it will turn out amazing – flakier than a regular (gluten) crust and with WAY more flavor. Since I was using a stone pie plate, I had already planned to bake the pie more than 60 minutes. My knife inserted 1 inch from the crust didn’t come out clean after an hour, so I didn’t feel bad leaving it in for 30 more minutes. I didn’t use the knife test again at the end of 90 minutes because if that wasn’t long enough, then there was something I did wrong with the recipe. Don’t let the appearance fool you – It won’t look done in the middle, but at the end of 90 minutes this pie was perfectly cooked. After I let it cool on a cooling rack on the counter for 2 hours, it was indeed cooked in the middle. I made it the day before Thanksgiving so it sat in the refrigerator overnight. To serve I simply reheated in a 350 degree oven for 15 mins. This recipe is virtually fool-proof; it’s easy, simple and SO tasty! Highly recommended!
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