Eggless Dairy-Free Pumpkin Pie
This No-Roll Press-In Pie Crust needs no rolling or handling of delicate pastry or chilling, which make this pumpkin pie so easy to make! Filled with a creamy pumpkin puree with a hint of cinnamon and ginger, this pumpkin pie is the perfect dessert for the fall season.
Ingredients
Pie Crust:
- 1½ cup (210 g) All-Purpose Flour
- 1/4 tsp (2 g) Salt
- 2 tbsp (25 g) Superfine Granulated Sugar
- 1/2 cup (120 ml) Vegetable Oil
- 1 tbsp (15 ml) water, cold
Pumpkin Filling:
- 4 tbsp (40 g) Corn Starch
- 1/2 cup (100 g) Brown Sugar
- 3/4 cup (180 ml) Water, room temperature
- 1/4 cup (60 ml) Vegetable Oil
- 1½ cup (350 g) Pumpkin Puree (Canned)
- 1 tsp (2.5 g) Ground Cinnamon
- 1/4 tsp (2 g) Salt
- 1 tsp (2 g) Fresh Ginger, grated
- 1 tsp (5 ml) Vanilla Extract
Instructions
- Preheat oven to 400oF (200oC).
- To a bowl, add flour, sugar and salt. MixThen add oil and water. Mix until crumbly.
- Transfer dough to pan.
- Distribute dough evenly and press across bottom and up the sides of the pan.
- Use your fingers to crimp the edge.
- Then, use the tines of a fork to pierce the bottom of crust.
- Bake in preheated oven to 400oF (200oC), rack middle position, 18-20 minutes or until the edges are lightly golden brown. Remove from the oven and let cool completely before adding filling.
- In the meantime, make the filling.
- To a bowl, add corn starch, water, sugar and oil. Mix well.Then add pumpkin puree, cinnamon, salt, ginger and vanilla extract. Mix well.
- Transfer filling onto pie crust. Spread evenly using a spatula.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes or until the center is almost set.
- Transfer the pie to a wire rack and allow to cool completely before serving.
