This dairy free pumpkin pie recipe is made with almond milk for a delicious and vegan Thanksgiving dessert. Easy to make with simple ingredients, this holiday recipe is sure to impress your guests. Can be made ahead of time for an easy fuss free fall dessert.
Add flour and salt to a large mixing bowl, whisking to combine. Add the butter and use a fork or pastry cutter to incorporate. Don't overwork.
Add the cold water a bit at a time until a loose dough comes together. Don't add more water than you need.
Lay dough on a piece of plastic wrap sprinkled with flour. Work with your hands to form a disk about 1/2 inch thick. Wrap firmly and keep in the fridge until ready to bake (up to 2 days). When ready to bake, let it warm back up out of the fridge for 10 minutes before use.
FOR THE PIE
Preheat oven to 350F.
Add all the pie ingredients to a high powered blender and blend on high until fully smooth.
Roll out your pie dough on a floured surface and form it around the inside of a pie pan. Press into the bottom and sides slightly to adhere to the pan.
Pour the pumpkin pie filling into the crust and bake for 60 minutes or until the filling is golden with a few cracks in the top. It should be set, but still slightly jiggly. Remove from the oven and let cool completely on the counter.
After pie is cool, cover loosely with plastic wrap and keep in the fridge overnight before serving (this will help it be fully set).
Slice and serve! (You can serve with Almondmilk Whipped Cream or just sprinkle with cinnamon sugar for serving)