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Dairy-Free Honey Pumpkin Pie

Dairy-Free Honey Pumpkin Pie

Cost $8, save $12

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $8

INGREDIENTS

  • Crust

    • 1 ⅓ cups all-purpose flour
    • 🧂 ¾ teaspoon salt, divided
    • ½ cup vegetable shortening
    • 3 tablespoons Almond Breeze Vanilla almondmilk

  • Filling

    • 1 (15 ounce) can pumpkin puree
    • ¾ cup honey
    • ⅔ cup Almond Breeze Vanilla almondmilk
    • 🥚 4 eggs
    • 1 teaspoon pumpkin pie spice

STEPS

1

Heat oven to 400 degrees F.

2

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

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

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

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.

NUTRIENTS

Per 1 serving

🔥

340

Calories

  • 6
    Protein
  • 48
    Carbs
  • 15
    Fats

💡 Use frozen whipped topping or homemade whipped cream as a garnish for added flavor.Cover crust edges with foil to prevent over-browning during baking for a more uniform appearance.