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Pumpkin Pie

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  • 1 hr 15 min
  • Prep time15 min
  • Servings8
recipe image Pumpkin Pie


Pie Dough
  • 1 1/2 cups (375 mL) all-purpose flour, plus extra for rolling
  • 1 tablespoon (15 mL) sugar
  • 1/2 teaspoon (2 mL) salt
  • 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks, cubed and chilled
  • ice water
Pumpkin Filling
  • 1 (425g) can pumpkin puree
  • 1 1/4 cup (310 mL) Becel® Plant-based Whipping Cream
  • 2/3 cup (150 mL) light brown sugar
  • 3 tablespoons (45 mL) cornstarch
  • 1 tablespoon (15 mL) ground cinnamon
  • 1/2 teaspoon (2 mL) ground ginger
  • 1/4 teaspoon (1 mL) ground nutmeg

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Pie Dough
  1. Pulse flour, sugar, and salt in a food processor a few times. Add cubed Becel® Plant-Based Bricks to the food processor, and pulse until the plant butter is incorporated and the mixture is crumbly.
  2. Transfer to a large mixing bowl and sprinkle ice water -small amounts at a time- over the mixture. Stir with a fork, and add more water, until the dough comes together.
  3. Knead dough into a disk. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  4. After the dough has chilled, lightly flour a clean countertop and roll the disc into a 12'' circle. Add small amounts of flour to the countertop, rolling pin, and hands if the dough starts to stick. Carefully transfer to a 9'' pie dish. Tuck the dough that is hanging over the edge of the dish under itself. Crimp the crust with your finger, or a fork. Chill for at least 30 minute before baking.
Pumpkin Pie
  1. Preheat oven to 350°. Add all ingredients to a blender and blend on high speed until smooth. Pour filling into the prepared pie crust. Bake for 1 hour. The center will be a little jiggly. Chill pie before slicing.

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