Greetings. For a milk-free option, this basic pumpkin pie recipe can also be made by replacing the butter in the crust with vegetable shortening (try Spectrum organic all vegetable shortening), and canned full-fat coconut milk instead of the evaporated milk in the filling. Happy Thanksgiving!
Pumpkin Pie
Crust:
3 cups flour
2 sticks plus 2 tablespoons butter, cut into ¼-inch pieces
½ teaspoon salt
6 – 8 tablespoons ice water
1 tablespoon vodka, optional
In a food processor,  pulse the flour and the salt. Add the butter, and pulse until the butter pieces are about pea-sized. Add the water and vodka, and run the machine until the dough nearly forms a ball. Turn out dough onto a lightly floured surface, gently bringing together any stray crumbs and pieces. Divide dough in half and roll out to line two 9-inch pie pans. Refrigerate pie crusts while making filling.
Preheat oven to 375 degrees F.
Filling:
3½ cups cooked, pureed pumpkin (okay to use canned)
2½ cups evaporated milk
1 cup brown sugar
½ cup molasses
5 eggs
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
Using either a mixer with a very large bowl or food processor, mix all filling ingredients until well-combined. Pour filling into pie crusts. Bake on bottom rack of oven for 1 hour, or until filling is set. Cool before serving. Makes 2 9-inch pies.