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Killer Pumpkin Pie

Rated as 4.79 out of 5 Stars

"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."
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Ingredients

1 h 20 m servings 390 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  • Prep

  • Cook

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  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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


Per Serving: 390 calories; 19.6 g fat; 49.6 g carbohydrates; 5.4 g protein; 46 mg cholesterol; 599 mg sodium. Full nutrition

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Reviews

Read all reviews 60
  1. 67 Ratings

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Most helpful positive review

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

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.

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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...

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...

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.

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...

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...

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 ...

This recipe is so good!! I made the crust and filling, no one even noticed the difference!!

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 ...

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. ...