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Killer Pumpkin Pie
Killer Pumpkin Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Easy dairy-free, soy-free pumpkin pie with a pressed crust for quick prep.
Ingredients:
  • 1.5 cups all-purpose flour plus
  • 2 tablespoons all-purpose flour
  • 2 teaspoons white sugar
  • 0.5 cup canola oil
  • 2 tablespoons rice milk
  • 0.5 cup white sugar
  • 0.25 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1.25 cups rice milk
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Combine the flour, sugar, and salt in a 9-inch pie pan, creating a well in the center. Pour in the oil and rice milk, then use a fork to mix until a dough forms. Press the mixture evenly into the pan using your hands and crimp the crust edge.
  • Combine white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl. Set aside. In a separate bowl, whisk together pumpkin puree, oil, eggs, vanilla, and rice milk until well combined. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the crust and place on a cookie sheet in the preheated oven.
  • - Bake for 10 minutes at the initial temperature. Lower the temperature to 350 degrees F (175 degrees C) and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean. It's okay if the center wiggles slightly, as it will firm up out of the oven. Allow the dish to cool on a metal rack.

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