Dairy-Free Pumpkin Pie

Total Time Prep: 20 min. + chilling Bake: 1 hour + cooling
Yield 16 servings
Test Kitchen Approved
This dairy-free pumpkin pie delivers all the cozy flavor of the classic with none of the lactose thanks to almond milk and a shortening crust.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 4 to 6 tablespoons ice water
  • FILLING:
  • 6 large eggs, room temperature
  • 1 can (29 ounces) canned pumpkin
  • 2 cups packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups unsweetened almond milk
  • Whipped dairy-free heavy whipping cream, optional

Directions

  1. In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into two disks. Cover each and refrigerate 30 minutes.
  2. On a lightly floured surface, roll one portion of dough into a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½-in. beyond rim of plate; flute edge. Repeat with second portion of dough. Refrigerate 30 minutes. Preheat oven to 450°.
  3. In a large bowl, combine first 8 filling ingredients until smooth. Gradually add almond milk. Divide filling into crusts. Bake for 15 minutes; reduce oven temperature to 350°. Bake until centers are set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary), 40-45 minutes longer. Cool pies on a wire rack for 1 hour. Serve warm or refrigerate overnight or until set. If desired, serve with whipped dairy-free whipping cream.

Nutrition Facts

1 slice: 285 calories, 10g fat (3g saturated fat), 70mg cholesterol, 317mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 5g protein.

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