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

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

17 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    3 h 35 m
Kate
Recipe by  Kate

“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

Adjust Servings

Original recipe yields 8 servings

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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 (17)

Rate This Recipe
Kate
45

Kate

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.

StaceyRae13
22

StaceyRae13

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!

Debiwebi
15

Debiwebi

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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