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Killer Pumpkin Pie

Killer Pumpkin Pie

Cost $8.5, save $5

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $8.5

INGREDIENTS

  • Crust

    • 1 ½ cups all-purpose flour
    • 2 tablespoons all-purpose flour
    • 2 teaspoons white sugar
    • 🧂 1 teaspoon salt
    • ½ cup canola oil
    • 2 tablespoons rice milk

  • Filling

    • ½ cup white sugar
    • ¼ cup dark brown sugar
    • 2 teaspoons ground cinnamon
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 (15 ounce) can pumpkin purée
    • 1 ¼ cups rice milk
    • 🥚 2 large eggs
    • 2 tablespoons canola oil
    • 1 teaspoon vanilla extract

STEPS

1

Preheat the oven to 425 degrees F (220 degrees C).

2

Whisk flour, 2 teaspoons sugar, and salt together in a 9-inch pie plate; make a well in the center. Pour 1/2 cup oil and 2 tablespoons rice milk into the well; mix with a fork until a dough forms. Press evenly into the bottom and up sides of the pie plate using your hands; crimp edges of crust.

3

Combine white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, rice milk, eggs, canola oil, and vanilla together in a separate bowl until combined. Stir the wet mixture into the sugar mixture until fully combined. Pour the filling into the prepared crust and place on a baking sheet.

4

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a knife inserted near the center comes out clean, 40 to 50 minutes. The center may still wiggle a little but will firm up as it cools.

5

Cool on a wire rack before serving.

NUTRIENTS

Per 1 serving

🔥

390

Calories

  • 5
    Protein
  • 50
    Carbs
  • 20
    Fats

💡 Let the pie cool completely to ensure the filling sets properly.Serve with a dollop of dairy-free whipped cream or a sprinkle of powdered sugar.For additional texture, consider adding crushed nuts to the crust.