Dairy-Free Honey Pumpkin Pie

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Preparation Method Steps:

For the pie crust:
In a large bowl, whisk together the flour, sugar, and salt.
Cut the shortening into small cubes and add to the dry ingredients.
Use your fingers to work the shortening into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough just comes together.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the filling:
Preheat oven to 375°F (190°C).
In a large bowl, whisk together the pumpkin puree, sugar, honey, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together the eggs, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until well combined.
Assemble the pie:
On a lightly floured surface, roll out the pie dough to a 12-inch circle.
Transfer the dough to a 9-inch pie plate and trim the edges.
Pour the pumpkin filling into the pie crust.
Bake the pie:
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for at least 3 hours before serving.

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User Comments:

"This pie was absolutely delicious! I couldn't believe it was dairy-free."
"The honey added a wonderful sweetness to the filling."
"The pie crust was so flaky and buttery, even though it was made with shortening."
"I made this pie for my gluten-intolerant friend and she loved it!"
"I highly recommend this recipe to anyone who loves pumpkin pie."

Special Precautions and Tips:

Make sure to use canned pumpkin puree, not pumpkin pie filling.
If you don't have almond milk, you can use any other type of plant-based milk.
Let the pie cool for at least 3 hours before serving to allow the filling to set properly.