Ingredients

• 1.5 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 0.5 cups canola oil
• 2 tablespoons rice milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, 2 teaspoons sugar, and 1 teaspoon salt together in a 9-inch pie plate; make a well in the center. Pour ½ 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.
3. 3 Combine ½ cup white sugar, brown sugar, cinnamon, ½ teaspoon salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk pumpkin purée, 1 ¼ 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.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature 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 once out of the oven. Cool on a wire rack.

Nutrition per serving