Dairy-Free Pumpkin Pie

• 1 cup All-purpose Flour
• 1/2 cups Ground Pecans
• 2 teaspoons Brown Sugar
• 1 teaspoon Salt
• 1 stick Vegan Butter, Melted
• 2 Tablespoons Rice Milk Or Other Dairy Free Milk
• 1/2 cups White Sugar
• 1/2 cups Brown Sugar
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon
• 1/2 teaspoons Ginger
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cloves
• 15 ounces, weight Canned Pumpkin
• 2 Eggs
• 2 Tablespoons Vegan Butter
• 1 teaspoon Vanilla
• 14 ounces, weight Can Of Coconut Milk, Preferably Chilled Overnight

1. 1.
2. Preheat the oven to 425 degrees F.
3. 2.
4. For the crust, stir together the flour, ground pecans, sugar, and salt in a 9-inch pie pan.
5. Pour the melted vegan butter and milk into the pan and mix until a dough forms.
6. Then press into the pan and up the sides.
7. Place in the fridge while you mix the filling.
8. 3.
9. For the filling, stir together the dry ingredients, set aside.
10. Whisk together the pumpkin puree, vegan butter, eggs, vanilla, and coconut milk (see note below) in a separate bowl until evenly blended.
11. Add the dry mixture to the wet ingredients and stir until fully blended.
12. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
13. 4.
14. Bake for 10 minutes.
15. Reduce temperature to 350 degrees F and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean.
16. Cool on a metal rack.
17. Note: this comes out best if you put the can of coconut milk in the fridge the night before to solidify.

allpurpose, ground pecans, brown sugar, salt, butter, rice milk, white sugar, brown sugar, salt, cinnamon, ginger, nutmeg, cloves, pumpkin, eggs, butter, vanilla, coconut milk

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/dairy-free-pumpkin-pie-2/ (may not work)