Ingredients
1½cupsall purpose baking flour,gluten free
1tspsalt
½cupvegetable oil
2tbspfrench vanilla soy creamer
2cupspumpkin,canned
1cupfrench vanilla soy creamer
¾cupbrown sugar
¼cupcornstarch
1tbspdark corn syrup
1tspground cinnamon
½tspground ginger
½tspground nutmeg
½tspsalt
⅛tspground cloves
Preparation
Preheat an oven to 425 degrees F.
Stir together all purpose gluten-free flour and 1 teaspoon salt. In a separate bowl, whisk together the vegetable oil and soy creamer until creamy.
Pour oil mixture into flour mixture, stir with fork until blended. Pat the crust into the bottom and sides of a 9-inch pie pan.
Bake for 15 minutes in preheated oven. Remove and set aside.
Decrease oven to 350 degrees F . Place pumpkin, soy creamer, brown sugar, cornstarch, corn syrup, cinnamon, ginger, nutmeg, salt, and cloves in a blender. Blend until combined.
Pour into prebaked pie crust. Place foil around the edges of the pie crust and bake for 60 minutes or until a knife inserted 1 inch from crust comes out clean.
Cool pie on counter for 2 hours then refrigerate overnight before serving.
