Killer Pumpkin Pie

Name: Killer Pumpkin Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1.5 cups all-purpose flour plus; 2 tablespoons all-purpose flour; 2 teaspoons white sugar; 1 teaspoon salt; 0.5 cup canola oil; 2 tablespoons rice milk; 0.5 cup white sugar; 0.25 cup dark brown sugar; 2 teaspoons ground cinnamon; 0.5 teaspoon salt; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 1 (15 ounce) can pumpkin puree; 2 tablespoons canola oil; 2 large eggs; 1 teaspoon vanilla; 1.25 cups rice milk

4.7

(107)

92 Reviews

17 Photos

My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.

Recipe by Carolynn Napoli

Published on June 18, 2020

17

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

1 to 9 - inch pie

Jump to Nutrition Facts

Ingredients

Crust:

1 ½ cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk

Filling:

½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 ¼ cups rice milk

Directions

Preheat an oven to 425 degrees F (220 degrees C).
Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Nutrition Facts (per serving)

390	Calories
20g	Fat
50g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 390
% Daily Value *
Total Fat 20g	25%
Saturated Fat 2g	10%
Cholesterol 47mg	16%
Sodium 599mg	26%
Total Carbohydrate 50g	18%
Dietary Fiber 3g	11%
Total Sugars 22g
Protein 5g
Vitamin C 2mg	12%
Calcium 40mg	3%
Iron 2mg	13%
Potassium 178mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.