Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free) The Best Recipes

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

"This is a first-rate pie for every person with food allergies. Make this the day earlier than to allow the pie to set. This is a highly spiced pie that tastes just like the conventional pie."

Ingredients :

• Crust:
• 1 half of cups gluten-unfastened all reason baking flour
• 1 teaspoon salt
• half of cup vegetable oil
• 2 tablespoons french vanilla soy creamer
• Pie Filling:
• 2 cups canned pumpkin
• 1 cup french vanilla soy creamer
• 3/4 cup brown sugar
• 1/four cup cornstarch
• 1 tablespoon dark corn syrup
• 1 teaspoon floor cinnamon
• half teaspoon ground ginger
• half of teaspoon ground nutmeg
• half teaspoon salt
• 1/8 teaspoon floor cloves

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H35M

• Preheat an oven to 425 levels F (220 ranges C).
• Stir together all reason gluten-unfastened flour and 1 teaspoon salt. In a separate bowl, whisk collectively the vegetable oil and soy creamer till creamy. Pour oil mixture into flour mixture, stir with fork till combined. Pat the crust into the bottom and aspects of a nine-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set apart.
• Decrease oven to 350 degrees F (a hundred seventy five ranges C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend till blended. Pour into prebaked pie crust. Place foil round the rims of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out smooth. Cool pie on counter for two hours then refrigerate overnight before serving.

Notes :

• Reynolds® Aluminum foil may be used to hold meals wet, cook it flippantly, and make easy-up less difficult.

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