For a richer flavor, consider using coconut sugar in place of white sugar. If you don't have rice milk, almond milk or another dairy-free alternative can be substituted. The pressed crust is delicate, so handle it with care. If it cracks, simply press it back together. This pie is delicious served chilled or at room temperature. A dollop of dairy-free whipped cream makes a perfect topping.
Killer Pumpkin Pie
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS324
A delightful and surprisingly allergy-friendly pumpkin pie that boasts a light, spicy flavor and a uniquely pressed crust. This recipe offers a quick and easy path to a comforting, classic dessert, perfect for those with dietary restrictions or anyone seeking a simple yet satisfying treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol47 mg
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Fiber3 g
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Protein5 g
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Saturated Fat2 g
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Sodium599 mg
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Sugar22 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View In a 9-inch pie plate, whisk together 1 1/2 cups flour, 2 teaspoons sugar, and 1 teaspoon salt. Create a well in the center. Pour in 1/2 cup canola oil and 2 tablespoons rice milk. Mix with a fork until a dough forms. Press the dough evenly into the bottom and up the sides of the pie plate, crimping the edges to form a crust. (15 minutes)
03 Step
Recipe View In a large bowl, combine 1/2 cup white sugar, brown sugar, cinnamon, 1/2 teaspoon salt, ginger, nutmeg, and cloves. In a separate bowl, whisk together the pumpkin purée, 1 1/4 cups rice milk, eggs, 2 tablespoons canola oil, and vanilla extract until well combined. Stir the pumpkin mixture into the sugar mixture until fully incorporated. (10 minutes)
04 Step
Recipe View Pour the filling into the prepared crust and place the pie on a baking sheet. (2 minutes)
05 Step
Recipe View Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted near the center comes out clean, approximately 40 to 50 minutes. The center may still wiggle slightly, but it will firm up as it cools. (60 minutes)
06 Step
Recipe View Cool the pie completely on a wire rack before serving. (60 minutes)
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Kimberly Wisozk
Jun 18, 2025I added a pinch of cardamom, as suggested, and it elevated the flavor. Delicious!
Meagan Quitzon
Mar 31, 2025The center was still a bit wobbly after baking, but it firmed up nicely as it cooled.
Reina Wisozk
Dec 10, 2024The recipe was easy to follow, and the pie came out beautifully. Thank you!
Jorge Donnelly
Feb 11, 2024I've tried many allergy-friendly pumpkin pie recipes, and this one is by far the best!
Marilou Kassulke
Nov 12, 2023I reduced the sugar slightly, and it was still plenty sweet. Perfect for my taste.
Orlando Torpfriesen
Nov 4, 2023My family devoured this pie in one sitting. It's become a new holiday favorite!
Verla Vandervort
Oct 6, 2023I substituted almond milk and it turned out great! Thanks for the allergy-friendly recipe.
Theodora Bauch
Oct 2, 2023This recipe saved my Thanksgiving! My son with allergies could finally enjoy pumpkin pie.
Ebony Boyle
Oct 2, 2023This pie is amazing! I can't believe it's dairy- and soy-free. My kids love it!
Darryl Homenick
Aug 30, 2023The crust is so easy to make, and the filling is perfectly spiced. Will definitely make again.