Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)

My first ever gluten-free (vegan) pie - SUPER EASY and YUMMY! I made this pie for Thanksgiving and it was a hit. I mostly followed the recipe with the following exceptions: instead of ½ tsp ground ginger I only used a dash and added ½ tsp pumpkin pie spice; instead of canned pumpkin I used freshly baked & finely processed pumpkin – 2 cups as called for; and I was unable to find soy creamer at the store, so I used coffee-mate French vanilla creamer instead. Bake the crust 15 minutes – no more, no less. Follow directions exactly for the crust and it will turn out amazing – flakier than a regular (gluten) crust and with WAY more flavor. Since I was using a stone pie plate, I had already planned to bake the pie more than 60 minutes. My knife inserted 1 inch from the crust didn’t come out clean after an hour, so I didn’t feel bad leaving it in for 30 more minutes. I didn’t use the knife test again at the end of 90 minutes because if that wasn’t long enough, then there was something I did wrong with the recipe. Don’t let the appearance fool you – It won’t look done in the middle, but at the end of 90 minutes this pie was perfectly cooked. After I let it cool on a cooling rack on the counter for 2 hours, it was indeed cooked in the middle. I made it the day before Thanksgiving so it sat in the refrigerator overnight. To serve I simply reheated in a 350 degree oven for 15 mins. This recipe is virtually fool-proof; it’s easy, simple and SO tasty! Highly recommended!

This pie was baked with love for my 3 yr old with Food Allergies. :) But... I'm so terrible at following rules (and recipes), so I DID do a little of my own stuff with this recipe, but this recipe was what our pie was based on. First of all, I used a store bought pie crust. (I was saving time because I was also baking 4 other pies besides this one). Anyway, I basically followed the instructions in this recipe except I used a little aunt jemima syrup instead of the dark corn syrup (didn't have it) and I used pumpkin pie spice with a bunch of extra cinnamon just until I thought it tasted good. Also, I added a little extra sugar (white) until I got it sweet enough to suit me... Looked delicious, tasted even more delicious!!!

I was intimidated since other allergen free pumpkin pies involved tofu...ack, not in my pie! But this recipe had no tofu and it tasted like normal pumpkin pie. We do not have a gluten problem in our house so I did use my preferred crust, but used the filling and it was really, really good. It came out a little bit denser than I was expecting so may try a wee bit less cornstarch next time, and I may also try ditching the crust, putting the filling in souffle ramekins and then sprinkling gingerbread cookies on top of it. Amazingly good allergen free option, I highly recommend. Thank you so much!