Killer Pumpkin Pie
Ingredients
- Crust: ⓘ
- 1 1/2 cups all-purpose flour plus ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 2 teaspoons white sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup canola oil ⓘ
- 2 tablespoons rice milk ⓘ
- Filling: ⓘ
- 1/2 cup white sugar ⓘ
- 1/4 cup dark brown sugar ⓘ
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
Instructions
- Preheat an oven to 425 degrees F (220 degrees C).
- Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
- Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
- Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
Nutrition & Diet Analysis (per serving)
1282
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).