How to Make Dairy-Free Honey Pumpkin Pie - A Step-by-Step Guide

Thanksgiving is just around the corner, and that means it's time to start thinking about all of the delicious dishes that will grace our tables. Of course, no Thanksgiving feast would be complete without a decadent dessert, and there's no dessert more iconic than pumpkin pie. This Dairy-Free Honey Pumpkin Pie recipe is a delicious twist on the classic, perfect for anyone with dietary restrictions or simply looking for a healthier alternative.

Made with a creamy, spiced pumpkin filling...

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Ingredients

  • 1 ⅓ cups all-purpose flour
  • ¾ teaspoon salt, divided
  • ½ cup vegetable shortening
  • 3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
  • 1 (15 ounce) can pumpkin puree
  • ¾ cup honey
  • ⅔ cup Almond Breeze Vanilla almondmilk
  • 4 eggs
  • 1 teaspoon pumpkin pie spice

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 10 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Heat oven to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    340 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 95mg
    • Sodium: 280mg
    • Total Carbohydrate: 48g
    • Total Sugars: 29g
    • Protein: 6g