Dairy-Free Pumpkin Pie

Time: 1 1/2 hours (including bake time)
Yield: 1x 9 inch pie
Fun Treat (but dairy free!)

Ingredients:
Crust

• 1 1/2 cup all-purpose white flour
• 1/2 cup + 4 TB unsalted cold butter
• 1/2 tsp salt
• 1 TB sugar
• 5-8 TB ice cold water

Filling

• 1/2 cup white sugar
• 1/4 cup dark sugar
• 1 TB cinnamon
• 1/2 tsp ginger
• 1/4 tsp fresh grated nutmeg
• 1/4 tsp cloves
• 15 ounces fresh pumpkin (you may use canned)
• 2 TB canola oil
• 3 eggs
• 1 tsp vanilla
• 1 1/4 cups unsweetened cashew milk

Directions:
Crust

• Measure flour, sugar, and salt into large mixing bowl. Slice butter into the flour, then using a pastry cutter, cut butter into flour until pea sized pieces are achieved.
• Add water 1 TB at a time, stirring, until a dough forms (press together with your hands to make it stick better)
• When dough is achieved, save out about a fist-sized piece for cutting shapes to use as toppers.  Roll out remainder onto a floured surface unto a 10+ inch round
• Roll dough around your rolling pin to transfer to pie tin
• Fold dough up around sides, pressing together with fingers or a fork to crimp edges

Filling

• Preheat oven to 425 degrees
• Measure and mix all ingredients into a large mixing bowl
• Add to pie crust and place in oven for 10 minutes
• Roll out remainder of pie dough and use cookie cutters to cut shapes
• When time is up, decrease oven to 350 degrees and bake for 45-50 minutes, until just barely set
• Place pre-cut crust shapes on top of baked pie, returning to oven until fully set, about 7-10 more minutes

Top with whipped cream, or chilled whipped coconut cream :)