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Lynnette's Non-Dairy Pumpkin Pie Recipe

This pumpkin pie recipe is superb.  It has been served at many a Thanksgiving dinner and never once has anyone noticed that it was anything other than a "normal" pumpkin pie.

For the 9" Crust:

1 cup all-purpose flour
1/3 cup plus 1 tablespoon shortening
1/2 tsp salt
2 to 3 tablespoons of ice-cold water

Put the flour, salt and shortening in a bowl.  Cut the shortening into the flour with a pastry cutter or two knives until the dough looks like corn meal.  Add 2 tablespoons ice cold water and continue to cut the dough.  Form the dough into a ball.  If the dough will not ball up, add another tablespoon of water.  Do not overwork the dough.  Roll the dough out onto a floured board.  Roll the dough 2 inches bigger than the pie pan. Carefully slide the pan under the dough.  Press the dough lightly into the pan.  Cut off the excess dough.  Press the rim of the dough onto the pie pan with fork.  Set aside.


1 1/4 cup canned pumpkin
3/4 cup sugar
1/4 cup non-dairy liquid creamer (like Mocha Mix)
4 eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp allspice
1/8 tsp nutmeg

Combine all of the ingredients in a bowl. Mix until frothy.  Pour into the pie crust.  Bake at 425 for 15 minutes.  Turn the oven down to 350 and bake for another 45 to 55 minutes or until the custard sets.