"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." — BakesCake
Watch video tips and tricks
1 1/2 cups
all-purpose flour plus
dark brown sugar
1 (15 ounce) can
1 1/4 cups
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!
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!
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.
This recipe is so good!! I made the crust and filling, no one even noticed the difference!!
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
I'm in HEAVEN. Dairy-free? No need to substitute tofu to compensate? The crust turned out perfectly even with my clumsy hands, and the filling was so easy to make! I made this for Thanksgiving and Christmas this year, and it'll be a staple for many years to come. Thank you so much! Easy... as... pie!
I love this recipe! We made our crust with graham cracker crumbs and it was the best pumpkin pie we ever had.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Killer Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.
This rich, 5-star pumpkin pie is simply the perfect Thanksgiving dessert.
Discover Chef John’s secret recipe for the best pumpkin pie ever!