Dairy-Free Honey Pumpkin Pie

Dairy-Free Honey Pumpkin Pie
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    3 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    18

Experience the warmth of autumn with this dairy-free pumpkin pie, sweetened with honey for a delicate and nuanced flavor. Its generous filling slices beautifully, offering a delightful treat that's both comforting and refined.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    48 mg
  • Cholesterol
    95 mg
  • Protein
    6 g
  • Saturated Fat
    4 g
  • Sodium
    280 mg
  • Sugar
    29 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step
15 mins

In a medium bowl, whisk together flour and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add 3 tablespoons of almond milk, mixing with a fork until the dough just comes together. Add more almond milk, 1 teaspoon at a time, if needed. (15 minutes)

03

Step
10 mins

Lightly flour a clean work surface or a large sheet of parchment paper. Gently pat the dough into a disc. Roll the dough into a 12-inch circle. Carefully transfer the crust to a 9-inch deep-dish pie plate. Crimp the edges decoratively. (10 minutes)

04

Step
5 mins

In a large bowl, combine pumpkin puree, honey, almond milk, eggs, the remaining 1/2 teaspoon salt, and pumpkin pie spice. Beat with an electric mixer on low speed until smooth and well combined. (5 minutes)

05

Step
2 mins

Pour the pumpkin filling into the prepared pie crust. (2 minutes)

06

Step
55 mins

Bake for 50-55 minutes, or until a knife inserted about 1 inch from the edge comes out clean. If the crust begins to brown too quickly, cover the edges with strips of aluminum foil. (55 minutes)

07

Step
2 hrs

Let the pie cool completely on a wire rack for at least 2 hours before serving. Store in the refrigerator. (120 minutes)

For a richer flavor, consider using brown butter instead of vegetable shortening in the crust.
If you don't have pumpkin pie spice on hand, you can make your own blend using cinnamon, ginger, nutmeg, and cloves.
To prevent a soggy crust, blind bake the crust for 15 minutes before adding the filling.

Harmon Ward

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Cierra Gulgowski

    The crust was a little tricky to work with, but the end result was worth the effort. Will definitely make again!

  • Zoe Mcdermott

    I added a tablespoon of bourbon to the filling for an extra kick, and it was amazing!

  • Brice Greenholt

    I was skeptical about the dairy-free aspect, but this pie is incredibly delicious and creamy!

  • Cruz Crooks

    This pie was a hit at our Thanksgiving dinner! The honey adds such a unique and lovely sweetness.

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