Ingredients
8
8 servings
- •1 ½ cups all-purpose flour plus
- •2 tablespoons all-purpose flour
- •2 teaspoons white sugar
- •1 teaspoon salt
- •½ cup canola oil
- •2 tablespoons rice milk
- •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 puree
- •2 tablespoons canola oil
- •2 large eggs
- •1 teaspoon vanilla
- •1 ¼ cups rice milk
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 390
- Carbohydrate: 50g
- Fat: 20g
- Fiber: 3g
- Protein: 5g
- Sugar: 22g
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