Dairy-Free Honey Pumpkin Pie

• 1 1/3 cups all-purpose flour
• 3/4 teaspoon salt, divided
• 1/2 cup vegetable shortening
• 3 tablespoons Almond Breeze Vanilla almondmilk, or more as needed
• 1 (15 ounce) can pumpkin puree
• 3/4 cup honey
• 2/3 cup Almond Breeze Vanilla almondmilk
• 4 eggs
• 1 teaspoon pumpkin pie spice

1. Heat oven to 400 degrees F.
2. In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
3. Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
4. To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
5. Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

flour, salt, vegetable shortening, almond breeze vanilla almondmilk, pumpkin puree, honey, almond breeze vanilla almondmilk, eggs, pumpkin pie spice

Taken from www.allrecipes.com/recipe/268685/dairy-free-honey-pumpkin-pie/ (may not work)