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!
Pumpkin Pie
  • Recipe serves:9 inch pie
  • Preparation time20 minutes
  • Cooking time1 hour 15 minutes

Ingredients

Crust:
1 1/2 cups all purpose baking flour
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons soy milk, vanilla flavored

Filling:
2 cups canned pumpkin
1 cup soy milk, vanilla flavored
3/4 cup light brown sugar
1/4 cup cornstarch
1 tablespoon dark corn syrup or agave
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves

Pumpkin Pie

Wholesome Sweeteners, Gluten Free Organic Raw Blue Agave Syrup, 23.5 Oz Bottle (Case of 2)

Price: $17.43
Pumpkin Pie

Bob's Red Mill - Gluten Free All Purpose Baking Mix [Case of 4]

Price: $20.76
Pumpkin Pie

Westsoy Gluten Free Soy Slender, Vanilla, 32 Oz (12 Pack)

Price: $53.52
Pumpkin Pie

Wholesome Sweeteners, Gluten Free Organic Dark Brown Sugar, 24 Oz (Case of 2)

Price: $12.26

Directions

  • 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.
Delicious pie