Recipes Desserts Pies Pumpkin Pie Recipes Killer Pumpkin Pie 4.7 (108) 93 Reviews 18 Photos My two boys have multiple food allergies, and I wanted to try pumpkin pie. They call this "Killer Pumpkin Pie" because they say it tastes "killer." It's light and spicy and dairy- and soy-free. It's fast and easy, with a pressed crust that mixes in the pan. Submitted by Carolynn Napoli Updated on September 23, 2024 Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Crust: 1 ½ cups all-purpose flour 2 tablespoons all-purpose flour 2 teaspoons white sugar 1 teaspoon salt ½ cup canola oil 2 tablespoons rice milk Filling: ½ cup white sugar ¼ cup dark brown sugar 2 teaspoons ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 (15 ounce) can pumpkin purée 1 ¼ cups rice milk 2 large eggs 2 tablespoons canola oil 1 teaspoon vanilla extract Directions Preheat the oven to 425 degrees F (220 degrees C). Whisk flour, 2 teaspoons sugar, and salt together in a 9-inch pie plate; make a well in the center. Pour 1/2 cup oil and 2 tablespoons rice milk into well; mix with a fork until a dough forms. Press evenly into the bottom and up sides of the pie plate using your hands; crimp edges of crust. Combine 1/2 cup white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, 1 1/4 cups rice milk, eggs, 2 tablespoons oil, and vanilla together in a separate bowl until combined; stir into sugar mixture until fully combined. Pour filling into the prepared crust; place on a baking sheet. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until a knife inserted near the center comes out clean, 40 to 50 minutes more. The center may still wiggle a little but will firm up out of the oven. Cool on a wire rack. I Made It Print 249 home cooks made it! Nutrition Facts (per serving) 390 Calories 20g Fat 50g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 390 % Daily Value * Total Fat 20g 25% Saturated Fat 2g 10% Cholesterol 47mg 16% Sodium 599mg 26% Total Carbohydrate 50g 18% Dietary Fiber 3g 11% Total Sugars 22g Protein 5g 11% Vitamin C 2mg 3% Calcium 40mg 3% Iron 2mg 13% Potassium 178mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.