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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.
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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. Mix
    Then 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.

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