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

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

  • Crust:
  • 1 1/2 cups gluten-free all purpose baking flour
  • 1 teaspoon salt
  • 1/2 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
  • 1/4 cup cornstarch
  • 1 tablespoon dark corn syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 339
Total Fat 17g
Saturated Fat 1.9g
Cholesterol 0mg
Sodium 615mg
Total Carbohydrate 47.6g
Dietary Fiber 4.3g
Sugars 23.5g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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