Honey provides a very delicate flavor to traditional pumpkin pie. The generous filling cuts into attractive slices. Serve with frozen whipped topping or whipped cream, if desired.
Ingredients
- ⅓ cups all-purpose flour: 1 piece
- salt: 0.75 tsp (divided)
- vegetable shortening: 0.5 cup
- Almond Breeze Vanilla almondmilk: 3 Tbsp (or more if needed)
- pumpkin puree: 1 can (15 ounce can)
- honey: 0.75 cup
- Almond Breeze Vanilla almondmilk: 0.66667 cup
- eggs: 4 piece
- pumpkin pie spice: 1 tsp
Metric Conversion
Stages of cooking
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Heat oven to 400 degrees F.
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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.
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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.
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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.
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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.
