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{dairy + Soy Free} Pumpkin Pie

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Servings: 8

Prep Time: 00:30

Cook Time: 01:45

Crust

3 cups all-purpose flour

3/4 tsp salt

2 tbsp brown sugar, not packed

2/3 cup melted coconut oil

1/2 cup almond milk

@filling

15 oz can pumpkin puree

13 oz can coconut milk

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp ground ginger

2 eggs, whisked

Preparation

1Make the crust. Sift the flour well and mix in the salt and sugar. Make a well in the center of the dry ingredients and pour the oil and milk in the well. Stir with a wooden spoon or with your mixer's dough hook attachment (use a wooden spoon to scrape down the sides of the bowl) until the dough comes together. You can use your hands to finish it up. If the dough is not staying together, add cold water 1 Tbsp at a time until it comes together. If the dough is too wet, add flour 1 Tbsp at a time. Form into a ball and chill for 20 minutes. Then, let it sit at room temperature for 20 minutes.

2Roll the dough out on a floured surface (I use a large cutting board) to 1/4" thickness. Press into a greased 9" pie dish.

3Make the filling. Preheat the oven to 400° F. Mix together everything except for the eggs. Taste and adjust seasonings to your liking. Mix in the whisked eggs.

4Place the dish with the crust pressed in it, on a baking sheet. Pour the filling into the crust until it is just slightly below the top of the dish. Bake for 40 minutes at 400° then lower temperature to 350° F and bake for an additional 1 hour and 30 minutes to 1 hour and 45 minutes, or until the center is just slightly jiggly, not sloshy and your pie has little wrinkle rings.

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