Pies & Tarts
KEY INGREDIENTS
INGREDIENTS
- ●1 cup unbleached flour
- ●1 teaspoon baking powder
- ●1/2 teaspoon salt
- ●2/3 cup plus 1/2 teaspoon organic white or washed raw brown sugar, divided
- ●1/2 cup plus 3 tablespoons NESTLÉ® CARNATION® Almond Cooking Milk, divided
- ●3 tablespoons canola oil
- ●1/2 cup plus 2 tablespoons water, divided
- ●1/2 teaspoon lemon juice
- ●3 tablespoons tapioca flour
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon ground ginger
- ●1/8 teaspoon ground cloves
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1 teaspoon vanilla extract
MAKE IT
Step 1
Combine flour, baking powder, salt and 1/2 teaspoon sugar in medium bowl. Combine 3 tablespoons almond milk, oil, 2 tablespoons water and lemon juice in small bowl. Pour milk mixture into flour mixture; stir until combined.
Step 2
Roll out dough on lightly floured surface with floured rolling pin to an 11-inch circle. Transfer to 9-inch deep-dish pie plate. Crimp edges as desired.
Step 3
Mix remaining 2/3 cup sugar, tapioca flour, cinnamon, ginger and cloves in large bowl. Stir in pumpkin, remaining 1/2 cup almond milk, remaining 1/2 cup water and vanilla extract until combined.
Step 4
Pour into unbaked pie crust.
Step 5
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an additional 35 to 45 minutes until center is set. Cool on wire rack for 1 hour. Refrigerate for 1 hour.
