Pumpkin Pie
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Prep time15 min![]()
Servings8
Ingredients
Pie Dough
- 1 1/2 cups (375 mL) all-purpose flour, plus extra for rolling
- 1 tablespoon (15 mL) sugar
- 1/2 teaspoon (2 mL) salt
- 1/2 cup (125 mL) Dairy-free Becel® Plant Butter - Unsalted, cubed and chilled
- ice water
Pumpkin Filling
- 1 (425g) can pumpkin puree
- 1 1/4 cup (310 mL) Becel® Plant-based Whipping Cream
- 2/3 cup (150 mL) light brown sugar
- 3 tablespoons (45 mL) cornstarch
- 1 tablespoon (15 mL) ground cinnamon
- 1/2 teaspoon (2 mL) ground ginger
- 1/4 teaspoon (1 mL) ground nutmeg
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Pie Dough
- Pulse flour, sugar, and salt in a food processor a few times. Add cubed Becel® Unsalted Plant Butter to the food processor, and pulse until the plant butter is incorporated and the mixture is crumbly.
- Transfer to a large mixing bowl and sprinkle ice water -small amounts at a time- over the mixture. Stir with a fork, and add more water, until the dough comes together.
- Knead dough into a disk. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- After the dough has chilled, lightly flour a clean countertop and roll the disc into a 12'' circle. Add small amounts of flour to the countertop, rolling pin, and hands if the dough starts to stick. Carefully transfer to a 9'' pie dish. Tuck the dough that is hanging over the edge of the dish under itself. Crimp the crust with your finger, or a fork. Chill for at least 30 minute before baking.
Pumpkin Pie
- Preheat oven to 350°. Add all ingredients to a blender and blend on high speed until smooth. Pour filling into the prepared pie crust. Bake for 1 hour. The center will be a little jiggly. Chill pie before slicing.
