Eggless Pumpkin Pie/ The Quiet Kitchen
Ingredients:
For the pie shell:
1 1/4 cup flour
1/2 tsp sugar
1/2 tsp salt
8 tbsp cold butter
4 tbsp ice water
1. In a food processor combine flour, sugar, salt. Pulse a few times to mix the ingredients.
2. Add cubed butter and pulse until the butter forms chunks the size of peas.
3. Gradually add water and pulse a few more times.
4. Form the dough into a ball and Wwap it in plastic and place in the refrigerator for at least 1 hour.
5. Roll the dough out on a floured surface to about 12-14" in diameter. Place over the pie dish.
For the filling:
23/4 cup pumpkin puree
1/4 cup honey
1/3 cup sugar
1/3 cup almond milk
2 1/2 tbsp corn starch
1 tbsp melted coconut oil
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp salt
Combine all the ingredients in a bowl and pour into the prepared pie shell.
Bake the pie in a 350° oven for 60 minutes. Let cool completely before decorating with whip cream or enjoy with vanilla ice cream
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