Pumpkin Pie

Made from scratch, a fall favorite in our house.


Serves 4


4 cups whole wheat pastry flour
3/4 cups sugar in the raw
1 3/4 cups shortning
2 cups pumpkin pureed
1/2 cup filtered water
3/4 cups almond milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
to taste sea salt
4 tablespoon egg replacer


  • Combine flour, a pinch of salt and chilled shortening. Mix till the consistency is that of breadcrumbs.
  • Add cold water and mix quickly to form the dough.
  • Roll out the dough to about 1/4 inch thickness. Line the pie tin. Chill the pie tin containing the dough.
  • Combine pumpkin, Almond milk, spices, sugar and egg replacer. Pour into the lined pie tin and bake at 450 F for 15 minutes.
  • Lower temprature to 350 F and cook further for 40 minutes.
  • Serve with Coconut Whipped Cream

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