- Crust:
- 1 1/2 cups all-purpose flour plus
- 2 tablespoons all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons rice milk
- Filling:
- 1/2 cup white sugar
- 1/4 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups rice milk
- Preheat an oven to 425 degrees F (220 degrees C).
- Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
- Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
- Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
03/17/2017
recipepes.com
killer pumpkin pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
