Pumpkin Pie
Ingredients
Makes one 9-inch pie
3/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp freshly grated nutmeg
2 eggs
15 oz. 100% pumpkin puree
1 cup unflavored rice milk
Pate Brisee or Pie Dough, preferably homemade
Note: Use non-dairy spread to make dough and the pie is completely Dairy-Free.
Directions
1. Preheat oven to 400 degrees. In a large bowl, combine dry ingredients. Add eggs, and using a handheld mixer, beat for 15 seconds. Add pumpkin puree and blend for an additional 30-45 seconds on low, until smooth in texture. Then, stir in rice milk by hand. It should be the consistency of applesauce. Set aside.
2. Roll pie dough into a 12-inch circle on a lightly floured surface. (I use a few sheets of wax paper.) Transfer pastry into a 9-inch glass or ceramic pie dish. Gently press down and against the side. Trim edge, leaving about a 1-inch overhang. To create a classic crust, use one index finger to push from inside the pie's edge, while pinching the outer edge with the thumb and index finger of your other hand. If the dough has softened, chill for 10 minutes in the fridge.
3. Place pie crust onto a baking sheet. Pour pumpkin mixture into pie shell.
4. Bake for 15 minutes. Then, reduce heat to 350 degrees and continue baking for 50 minutes more. Pie is done when cake tester inserted near center comes out clean. Cool on a wire rack.
To serve, top with non-dairy whipped topping and enjoy!
Dairy-Free
Vegetarian
