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recipe image Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

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  • Prep time15 min
  • Ready in1 hr 15 min
  • Portions8
  • DifficultyMedium


Pie Dough
Pumpkin Filling
  • 1 (15 ounce) can pumpkin puree
  • 1 1/4 cup Country Crock® Plant Cream
  • 2/3 cup light brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon 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 plant butter 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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