Gluten Free Pumpkin Pie
An easy, do-it-yourself kind of pie, just in time for the Thanksgiving holiday! Thanksgiving's over? Use this delicious flaky pie crust recipe and fill with your favorite fillings!
Recipe serves:9 inch pie
Preparation time20 minutes
Cooking time1 hour 15 minutes
Wholesome Sweeteners, Gluten Free Organic Raw Blue Agave Syrup, 23.5 Oz Bottle (Case of 2)
Bob's Red Mill - Gluten Free All Purpose Baking Mix [Case of 4]
Westsoy Gluten Free Soy Slender, Vanilla, 32 Oz (12 Pack)
Wholesome Sweeteners, Gluten Free Organic Dark Brown Sugar, 24 Oz (Case of 2)
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Preheat an oven to 425 degrees F.
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.
Decrease oven to 350 degrees F. Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined. Pour into pre-baked 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.