Pumpkin Pie for Everyone: Wheat, Egg, and Dairy-Free

Ingredients 0/13

Step 1

Warm your oven to 425°F (220°C). In a bowl, mix the gluten-free flour and a teaspoon of salt. In another bowl, whisk together the vegetable oil and soy creamer until smooth and creamy. Pour the wet ingredients into the flour and stir everything with a fork until it comes together. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Pop it in the oven and bake for about 15 minutes, then take it out and let it cool a bit.

Step 2

Lower the oven temperature to 350°F (175°C). In a blender, combine the pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, and all the spices—cinnamon, ginger, nutmeg, salt, and cloves—and blend until the filling is smooth. Pour this mixture into your partially baked crust. To keep the edges from burning, wrap foil around the pie’s rim. Bake for about an hour, or until a knife inserted near the edge comes out clean.

Step 3

Once it’s done, let the pie cool on the counter for a couple of hours. Then pop it in the fridge and let it chill overnight before serving—it really helps the flavors come together.