Ancestral Inheritance Menu Dairy-Free Honey Pumpkin Pie

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Dairy-Free Honey Pumpkin Pie

"Honey gives a totally delicate taste to standard pumpkin pie. The generous filling cuts into attractive slices. Serve with frozen whipped topping or whipped cream, if preferred."

Ingredients :

1 1/three cups all-reason flour
three/4 teaspoon salt, divided
half cup vegetable shortening
three tablespoons Almond Breeze Vanilla almondmilk, or extra as wanted
1 (15 ounce) can pumpkin puree
3/four cup honey
2/three cup Almond Breeze Vanilla almondmilk
four eggs
1 teaspoon pumpkin pie spice

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H10M

Heat oven to four hundred degrees F.
In medium bowl, blend flour and 1/4 teaspoon salt. With pastry blender or 2 knives, reduce shortening into flour until texture is crumbly. Sprinkle three tablespoons of the almondmilk over aggregate and blend with fork till combination comes collectively in a ball. If important, sprinkle a little more almondmilk over the mixture.
Sprinkle a bit flour over a 12-inch rectangular of waxed paper. Place ball of dough in middle; 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 flip crust upside down over a nine-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
To make the filling, beat the rest of the ingredients and remaining half of teaspoon salt with electric mixer on low speed in a massive bowl until properly-blended. Pour into crust.
Bake 50 to 55 minutes or until knife inserted 1 inch from area comes out smooth. Cover edges of crust with strips of foil to hold from over-browning, if important. Cool absolutely, about 2 hours. Store in refrigerator.

Notes :

Nutritional Analysis consistent with serving: Calories 340, Calories from Fat one hundred forty, Total Fat 15g (23% DV), Saturated Fat 4g (20% DV), Trans Fat 0g, Cholesterol 95mg (32% DV), Sodium 280mg (12% DV), Carbohydrates 48g (sixteen% DV), Dietary Fiber 2g (8% DV), Sugars 29g, Protein 6g, Vitamin A a hundred thirty%, Vitamin C 4%, Calcium 8%, Iron 10%.

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