-
-
My review
Killer Pumpkin Pie
18
Carolynn Napoli
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 390Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6067 Ratings
-
-
-
-
-
Most helpful positive review
11/20/2009
It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch...
Most helpful critical review
10/25/2016
Too sweet and not thick enough. The cook time was way off (took FOREVER!). We prefer a thick creamy custardy pumpkin pie, so this recipe isnt for us. Might try to add an extra egg next time.
Most helpful
Most positive
Least positive
Newest
11/20/2009
It's the crust I want to rate/review. I've been using this crust recipe for years as I'm not very good at making rolled crusts. This is soooo easy and is very flaky. If using it in an 8" inch...
10/23/2012
I made it again (three pies in 2 days!) This time I left out the oil and halved the cinnamon plus baked it at at 425 degrees for 5 extra minutes before lowering the temperature. It was WAY bette...
11/24/2010
Adrienne can eat it with her current list of food intolerances and everyone said it was pretty good. It took longer to cook than it said, though.
11/22/2012
I used this recipe to make a large 12" inch pie and it was delicious. Even though I have good luck with rolled crusts, I tried the one in the recipe and was pleasantly surprised. For the 12" pie...
11/22/2011
Very yummy. I had to bake it twice as long as called for, but otherwise everything was perfect. I thought it was much more flavorful after it had sat in the fridge for 24 hours. We will be makin...
11/26/2011
This pie is amazing! I chose this recipe because it is dairy free and because of the easy-sounding pie crust. I was a little worried because it just seemed too easy, but happily I was wrong. It ...
10/19/2010
This recipe is so good!! I made the crust and filling, no one even noticed the difference!!
11/22/2012
Ok I only made the filling & I love it..it is super yummy. I had been searching all over for an easy dairy free pumpkin pie & here it is. I used almond milk but followed the rest of the recipe. ...
4/24/2013
This recipe was awesome! Thank you 'BakesCakes' for the inspiration. We are trying to omit as much dairy as possible and I needed to use up some pumpkin that I froze last Fall. I made my own ...