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Ingredients
For the pie crust
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup all-vegetable shortening, cooled
- 3 to 4 tablespoons water
For the pie
- 1 15-ounce can pumpkin, left to strain overnight
- 3/4 cup vegan mayonnaise
- 1/2 cup almond butter
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- A bit of freshly grated nutmeg or a pinch of ground
Yield
Serves: 8 servings
Preparation
To make the crust, whisk together flour, sugar and salt in a small bowl. Using a fork or pastry cutter, cut the chilled shortening into the flour until you form pea-sized pieces of shortening. Slowly add in the water until the dough is moist enough to form together if sized into a ball. Wrap the dough in plastic wrap and chill for an hour.
To make the pie filling, mix together the pumpkin, vegan mayonnaise and almond butter with a handheld mixer until smooth. Add in the sugar, pumpkin pie spice and salt. Mix.
To bake the pie, heat the oven to 350°F. Roll the pie dough out on a floured surface. Place the pie dough into a pie dish and crimp the edges or flatten them with a fork. Pour the filling into the pie shell. Place into the oven and bake for 40 minutes.
Let cool at room temperature and then place into the refrigerator to set.
