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

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

18
Kate 1

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

3 h 35 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.

Reviews

18
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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...

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 d...

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...

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 tu...

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 grou...

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 tho...

a pretty good alternative pie

Made this Gluten Free, Dairy Free, Egg Free and Soy Free for my daughter with multiple food allergies and she LOVED it! I used Almond Milk with a touch of vanilla added, in place of the soy cre...