I absolutely love pumpkin pie, and this is a perfect version for guests who are dairy free. The recipe also includes an easy recipe for pie crust, though we do have frozen pre-made gluten free pie crusts available at the store if needed. Also, this recipe uses a whole can of pumpkin (maybe it's just me, but it drives me insane when a recipe only uses a partial can of pumpkin).
Crust:
- 1 1/2 cups all-purpose flour plus
- 2 tablespoons all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons rice milk
Filling:
- 1/2 cup white sugar
- 1/4 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups rice milk (or your favorite non-dairy milk)