Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free) Recipe - Allrecipes.com
Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free) Recipe
  • READY IN 3+ hrs

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

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    3 hrs 35 mins

Directions

  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.
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Reviews More Reviews

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.

 
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!

 
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!

 
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!

 
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!!

 
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.

 
Dec 10, 2009

a pretty good alternative pie

 
Nov 23, 2012

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 creamer. Thank you for a great CRUST RECIPE that I plan to use for all my Pies!

 

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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.

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