Honey Pumpkin Pie
Heat oven to 400°F. In medium bowl, mix flour and ¼ teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the vanilla almond milk 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” 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 thin to 12” circle. Remove top piece of waxed paper and turn crust upside down over 9” deep dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
To make the filling, beat the rest of the ingredients 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” from edge comes out clean. Cover edges of crust with strips of foil to keep from overbrowning if necessary. Cool completely, about 2 hours. Store in refrigerator.
- 1⅓ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup vegetable shortening
- 3 to 3½ Tbsps. plus ⅔ cup Almond Breeze Vanilla almondmilk; divided
- 1 can (15 oz.) pumpkin puree
- 1 tsp. pumpkin pie spice
- 4 eggs
- ¾ cup honey
Included in this recipe
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