Bryanna's Dairy-Free Pumpkin Pie
serves 8-12
Recipe from Julie Hasson
No one will suspect that this rich pie isn't full of dairy. It was created by cookbook author Bryanna Clark Grogan.
Read more about this recipe in Julie Hasson's The Complete Book of Pies.
ingredients
For crust:
1 1/2 cups all-purpose flour
1 tablespoon confectioner's sugar
1/4 teaspoon salt
1/2 cup cold vegetable shortening
3 to 5 tablespoons ice water
For filling:
2 cups pumpkin purée (not pie filling)
1 cup soy milk or almond milk (not low-fat)
3/4 cup packed brown sugar
4 tablespoons cornstarch
1 tablespoon molasses
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground allspice
timer
prep: 40 minutes
total: 1 hour 40 minutes
tools
roller
waxed or parchment paper
aluminum foil
wire rack
food processor with metal blade
plastic wrap
9-inch glass pie plate, greased
instructions
1. For the crust: In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.
2. Add 3 tablespoons ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons more ice water as needed. Remove blade and gather dough into a ball, flattening into a disk. Wrap in plastic wrap and refrigerate for 15 to 20 minutes.
3. On a lightly floured surface, roll out dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between two pieces of waxed or parchment paper). Press dough into prepared pie plate, crimping edge. Place pie plate in freezer or refigerator for 15 to 20 minutes to chill while you prepare the filling.
4. Preheat the oven to 350F.
5. For the filling: In a food processor fitted with metal blade, combine pumpkin and soy milk, pulsing until smooth. Add brown sugar, cornstarch, molasses, cinnamon, vanilla, ginger, nutmeg, salt and allspice, pulsing until mixture is smooth. Pour into prepared bottom crust.
6. Bake in preheated oven for 60 minutes or until the filling cracks around the edges and the center is set, covering edge with foil if it begins to brown too quickly. Let cool completely on a wire rack. Refrigerate pie overnight before serving.
