Killer Pumpkin Pie

Killer Pumpkin Pie

BakesCake 4

"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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1 h 20 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



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...

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.

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 makin...

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 bette...

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

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 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 o...

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 ...

Ohhhhh SOOO good! Everyone loved it. I have found some different pumpkin pie recipes that are good, but not a traditional pumpkin pie. This pie tastes just like a delicious traditional pumpki...