Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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Crust:
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk
Filling:
½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin purée
1 ¼ cups rice milk
2 large eggs
2 tablespoons canola oil
1 teaspoon vanilla extract
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Whisk flour, 2 teaspoons sugar, and salt together in a 9-inch pie plate; make a well in the center. Pour 1/2 cup oil and 2 tablespoons rice milk into well; mix with a fork until a dough forms. Press evenly into the bottom and up sides of the pie plate using your hands; crimp edges of crust.
Combine 1/2 cup white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, 1 1/4 cups rice milk, eggs, 2 tablespoons oil, and vanilla together in a separate bowl until combined; stir into sugar mixture until fully combined. Pour filling into the prepared crust; place on a baking sheet.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until a knife inserted near the center comes out clean, 40 to 50 minutes more. The center may still wiggle a little but will firm up out of the oven. Cool on a wire rack.