Dairy-Free Honey Pumpkin Pie recipe
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Ingredients
- 1 ⅓ cups all-purpose flour ¾ teaspoon salt, divided ½ cup vegetable shortening 3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed 1 (15 ounce) can pumpkin puree ¾ cup honey ⅔ cup Almond Breeze Vanilla almondmilk 4 eggs 1 teaspoon pumpkin pie spice
Nutrition Info
Directions Dairy-Free Honey Pumpkin Pie
Directions
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Heat oven to 400 degrees F.
In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center, pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.