Killer

Ingredients

• Servings: 1
• crust:
• 1 1/2 cups all-purpose flour plus
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1/2 cup canola oil
• 2 tablespoons rice milk
• filling:
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups rice milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 425 degrees f (220 degrees c).
• stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. pour the oil and rice milk into the well, then mix with a fork until a dough forms. use your hands to press the mixture evenly into the bottom and sides of the pan. crimp the edge of the crust.
• stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. add the pumpkin mixture to the dry ingredients and stir until fully blended. pour into the prepared crust and place on a cookie sheet in the preheated oven.
• bake for 10 minutes. reduce temperature to 350 degrees f (175 degrees c) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. the center may still wiggle a little but will firm up out of the oven. cool on a metal rack.