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Dairy-Free Honey Pumpkin Pie
Dairy-Free Honey Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
190 minutes
Indulge in a dairy-free pumpkin pie with a touch of honey sweetness, made creamy with almond milk.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 0.75 teaspoon salt, divided
  • 0.5 cup vegetable shortening
  • 3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
  • 1 (15 ounce) can pumpkin puree
  • 0.75 cup honey
  • 0.66666668653488 cup Almond Breeze Vanilla almondmilk
  • 4 eggs
  • 1 teaspoon pumpkin pie spice
Instructions:
  • Preheat oven to 400°F.
  • In a medium bowl, combine flour and 1/4 teaspoon salt. Use a pastry blender or 2 knives to cut shortening into the flour until crumbly. Add 3 tablespoons of almondmilk and mix with a fork until a dough ball forms. If needed, add a touch more almondmilk.
  • 1. Dust a 12-inch square of waxed paper lightly with flour. 2. Put the dough ball in the center and flatten it into a disc shape. 3. Sprinkle more flour on top and cover with another square of waxed paper. 4. Roll the dough thinly to form a 12-inch circle. 5. Take off the top waxed paper and flip the crust onto a 9-inch deep-dish pie plate. 6. Gently press the crust into the plate and peel off the waxed paper. 7. Crimp the edges of the crust.
  • In a large bowl, use an electric mixer on low speed to blend the remaining ingredients and 1/2 teaspoon salt until well combined. Pour the filling into the crust.
  • Bake for 50 to 55 minutes until a knife inserted 1 inch from the edge comes out clean. If needed, cover the crust edges with foil strips to prevent over-browning. Allow to cool completely for about 2 hours before storing in the refrigerator.

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