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.
Ingredients
- ½ cups gluten-free all purpose baking flour: 1 piece
- salt: 1 tsp
- vegetable oil: 0.5 cup
- french vanilla soy creamer: 2 Tbsp
- canned pumpkin: 2 cups
- french vanilla soy creamer: 1 cup
- brown sugar: 0.75 cup
- cornstarch: 0.25 cup
- dark corn syrup: 1 Tbsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- ground cloves: 0.125 tsp
Metric Conversion
Stages of cooking
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Preheat an oven to 425 degrees F (220 degrees C).
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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.
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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.
