Dairy-Free Honey Pumpkin Pie

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 15 mins In a medium bowl, whisk together flour and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of almond milk, mixing with a fork until the dough just comes together. Add more almond milk, 1 teaspoon at a time, if needed. (15 minutes)

Recipe View 10 mins Lightly flour a clean work surface or a large sheet of parchment paper. Gently pat the dough into a disc. Roll the dough into a 12-inch circle. Carefully transfer the crust to a 9-inch deep-dish pie plate. Crimp the edges decoratively. (10 minutes)

Recipe View 5 mins In a large bowl, combine pumpkin puree, honey, almond milk, eggs, the remaining 1/2 teaspoon salt, and pumpkin pie spice. Beat with an electric mixer on low speed until smooth and well combined. (5 minutes)

Recipe View 2 mins Pour the pumpkin filling into the prepared pie crust. (2 minutes)

Recipe View 55 mins Bake for 50-55 minutes, or until a knife inserted about 1 inch from the edge comes out clean. If the crust begins to brown too quickly, cover the edges with strips of aluminum foil. (55 minutes)

Recipe View 2 hrs Let the pie cool completely on a wire rack for at least 2 hours before serving. Store in the refrigerator. (120 minutes)