Dairy-Free Honey Pumpkin Pie

Ingredients

• 1.33 cups all-purpose flour
• 0.75 teaspoons salt , divided
• 0.5 cups vegetable shortening
• 3 tablespoons Almond Breeze Vanilla almondmilk , or more as needed
• 1 can pumpkin puree , 15 ounce
• 0.75 cups honey
• 0.67 cups Almond Breeze Vanilla almondmilk
• 4 eggs
• 1 teaspoon pumpkin pie spice

Instructions

1. 1

   Heat oven to 400 degrees F.

2. 2

   In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.

3. 3

   Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.

4. 4

   To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.

5. 5

   Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.