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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

390.4 calories; 5.4 g protein; 49.6 g carbohydrates; 46.5 mg cholesterol; 599.3 mg sodium. Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2009
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 pan reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy even with juicy fruit pies! Read More
(68)

Most helpful critical review

Rating: 2 stars
11/11/2019
I used a 9 inch pie pan but there was way too much filling for it. I probably could have made two pies out of it. The crust would not come together for me and did not make enough to fit my pie dish. Overall I'm somewhat disappointed in this recipe. I might try it again with a bigger dish and a different crust recipe. Read More
(1)
102 Ratings
  • 5 star values: 81
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/23/2009
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 pan reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy even with juicy fruit pies! Read More
(68)
Rating: 5 stars
11/23/2009
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 pan reserve some of the dough to crumble on the top of the filling--almost a double crust pie! The double baking time helps keep the bottom from getting soggy even with juicy fruit pies! Read More
(68)
Rating: 5 stars
10/25/2012
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 better than the first attempt!! It still took longer to bake though not nearly as long as the first pie! And I tried the crust this time- SO EASY AND YUMMY! I may never buy a premade crust again!:) Read More
(37)
Advertisement
Rating: 4 stars
11/29/2010
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. Read More
(24)
Rating: 5 stars
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 I one and a half times the crust ingredients and doubled the filling which was exactly the right proportions. I used unsweetened almond milk which is what I had on hand and was thrilled at how unnoticable this change made to the taste of the pie (and really decreased the number of calories per serving--an added bonus). I too would have had to cook this pie longer than stated even in a regular sized pan. In my supersized pan (microwave safe) I cooked the pie for 6 minutes on high in the microwave--which is a great trick for lessening overall cooking time of pies if your pan is microwave safe. I then cooked pie in oven @ 425 for 15 minutes and 350 for an hour. Simply a perfect pumpkin pie.--Johanna Read More
(23)
Rating: 4 stars
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 making this again! Read More
(16)
Advertisement
Rating: 5 stars
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 turned out excellent no one could tell it was any different than a traditional pumpkin pie and it was the first thing to go at our Thanksgiving dinner. This is my new go-to recipe! Read More
(15)
Rating: 5 stars
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. I wont ever need another pumpkin pie recipe. I used gluten free gingersnaps to make my own crust by the way. Read More
(11)
Rating: 5 stars
10/20/2010
This recipe is so good!! I made the crust and filling no one even noticed the difference!! Read More
(10)
Rating: 5 stars
12/26/2011
I'm in HEAVEN. Dairy-free? No need to substitute tofu to compensate? The crust turned out perfectly even with my clumsy hands and the filling was so easy to make! I made this for Thanksgiving and Christmas this year and it'll be a staple for many years to come. Thank you so much! Easy... as... pie! Read More
(9)
Rating: 2 stars
11/11/2019
I used a 9 inch pie pan but there was way too much filling for it. I probably could have made two pies out of it. The crust would not come together for me and did not make enough to fit my pie dish. Overall I'm somewhat disappointed in this recipe. I might try it again with a bigger dish and a different crust recipe. Read More
(1)