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

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

"This is a incredible pie for all of us with meals hypersensitive reactions. Make this the day earlier than to permit the pie to set. This is a highly spiced pie that tastes 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/four cup brown sugar
• 1/four cup cornstarch
• 1 tablespoon dark corn syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon floor ginger
• half of teaspoon floor nutmeg
• 1/2 teaspoon salt
• 1/eight teaspoon floor cloves

Instructions :

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

• Preheat an oven to 425 tiers F (220 tiers C).
• Stir together all reason gluten-unfastened flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy. Pour oil combination into flour aggregate, stir with fork till combined. Pat the crust into the lowest and facets of a 9-inch pie pan. Bake for 15 minutes in preheated oven. Remove and set aside.
• Decrease oven to 350 tiers F (one hundred seventy five degrees C). Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until mixed. Pour into prebaked pie crust. Place foil round the edges of the pie crust and bake for 60 mins or till a knife inserted 1 inch from crust comes out smooth. Cool pie on counter for two hours then refrigerate in a single day earlier than serving.

Notes :

• Reynolds® Aluminum foil can be used to keep meals wet, cook it calmly, and make clean-up easier.

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