Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie

Ingredients

Tender Pie Dough :

• 11⁄ 2 cups all purpose flour
• 1⁄ 2 teaspoon fine sea salt
• 6 tablespoons vegetable shortening
• 3 tablespoons vegetable oil
• 4 tablespoons ice water, as needed

Pumpkin Filling :

• 2 cups canned solid-pack pumpkin
• 11⁄ 2 cups soy milk (or half-and-half, for a non-dairy-free pie)
• 2⁄ 3 cup dark brown sugar, packed
• 1⁄ 3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon freshly grated nutmeg
• 2 large eggs, beaten

Cooking Instructions: 

The Dough: 

1. Mix together the flour and salt in a medium-size bowl. Add the shortening and oil. 
2. Using a pastry blender, cut the shortening and oil into the flour until the mixture resembles coarse crumbs. 
3. Stirring with a fork, gradually add the ice water 1 tablespoon at a time, until the dough is moist enough to hold together when pinched between your thumb and forefinger. You may need more or less ice water to moisten the dough, and the dough need not form into a ball.
4. Gather the dough into a thick disk and wrap in plastic wrap. Refrigerate for at least 1 and up to 12 hours.
5. Position a rack in the center of the oven and preheat to 425°F.
6. Roll out the dough on a lightly floured work surface into a 13-inch round about 1⁄ 8 inch thick. 
7. Fit into a 9-inch pie pan. Trim the dough to a 1⁄2-inch overhang. 
8. Fold the edge of the dough under and flute the edges.
9. Pierce the dough in a few places with a fork. Refrigerate while making the filling.

The Filling: 

1. Combine the pumpkin, soy milk, brown and granulated sugars, cinnamon, ginger, allspice, and nutmeg in a blender and process till smooth.
2. In a large bowl, whisk the eggs. Add the pumpkin mixture and whisk to combine. 
3. Pour into the crust. Place the pan on a baking sheet.
4. Bake for 15 minutes. Lower the oven to 350°F. Bake just until the filling is puffed but the very center still trembles when the pan is gently shaken, 40 to 50 minutes more. 
5. Transfer to a wire cake rack and let cool completely.