KILLER PUMPKIN PIE
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.
Provided by Carolynn Napoli
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- 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 : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g
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Chad Abbott
[email protected]This is the best pumpkin pie recipe I've ever tried. I will definitely be making it again.
Thabo Mofokeng
[email protected]I'm not sure what I did wrong, but my pie didn't turn out as good as I hoped. I'll have to try it again.
Alex Rourke
[email protected]This pie is perfect for a crowd. It's big enough to feed a lot of people.
Deki
[email protected]I love that this recipe uses all natural ingredients. It makes me feel good about what I'm eating.
karim kimoo
[email protected]This pie is a lot of work, but it's definitely worth it. It's the perfect Thanksgiving dessert.
Ina Mahad
[email protected]The crust was a little too hard. I think I'll roll it out thinner next time.
Princess Contreras
[email protected]The filling was a little runny. I think I'll cook it for a little longer next time.
Kwadwo Boateng
[email protected]This pie is a little too sweet for my taste. I would reduce the amount of sugar next time.
Kamal Saud
[email protected]I've made this pie gluten-free by using a gluten-free flour blend. It turned out just as good as the regular version.
Aishwarya Panday
[email protected]The crust is a little tricky to make, but it's worth the effort. It's so flaky and buttery.
Jannie Williams
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and it always puts a smile on my face.
khalda hameed
[email protected]I love that this recipe uses fresh pumpkin. It gives the pie a much better flavor than canned pumpkin.
mdhridoy hawladar
[email protected]This pie is so easy to make, and it always turns out perfectly. I've made it several times now, and it's always a hit.
Margaret Coffee
[email protected]I'm not a huge fan of pumpkin pie, but this recipe changed my mind. It's the perfect balance of sweet and savory.
Pitambar Kwr
[email protected]This recipe is a little time-consuming, but it's definitely worth it. The pie is absolutely delicious.
Jawni Lilly
[email protected]I made this pie for Thanksgiving and it was a huge hit. Everyone loved it!
Nahid Roki
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The crust is so easy to make and the filling is perfectly spiced.
Angel Carbone
[email protected]This pumpkin pie recipe is a keeper! The filling was smooth and creamy, with just the right amount of spice. The crust was flaky and buttery, and the whole pie came together perfectly.