Dairy-Free Honey Pumpkin Pie
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Dairy-Free Honey Pumpkin Pie

1. All-purpose flour - 1 ⅓ cups
2. Salt, divided - ¾ teaspoon
3. Vegetable shortening - ½ cup
4. Almond Breeze Vanilla almondmilk, or more as needed - 3 tablespoons
5. Pumpkin Puree - 1 (15 ounce) can
6. Honey - ¾ cup
7. Almond Breeze Vanilla almondmilk - ⅔ cup
8. Eggs - 4
9. Pumpkin pie spice - 1 teaspoon

How to cook deliciously - Dairy-Free Honey Pumpkin Pie

1. Stage

Heat oven to 400 degrees F.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.