Killer Pumpkin Pie

Name: Killer Pumpkin Pie
Ingredients: Crust:; 1 1/2 cups all-purpose flour plus; 2 tablespoons all-purpose flour; 2 teaspoons white sugar; 1 teaspoon salt; 1/2 cup canola oil; 2 tablespoons rice milk; Filling:; 1/2 cup white sugar; 1/4 cup dark brown sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 (15 ounce) can pumpkin puree; 2 tablespoons canola oil; 2 large eggs; 1 teaspoon vanilla; 1 1/4 cups rice milk

20 ingredients

4 steps

Ingredients

Crust:
1 1/2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup canola oil
2 tablespoons rice milk
Filling:
1/2 cup white sugar
1/4 cup dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
1 1/4 cups rice milk

Directions

1

Preheat an oven to 425 degrees F (220 degrees C).
2

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.
3

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.
4

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.