Dairy-Free Pumpkin Pie

Ice water

3 large eggs

One 15-ounce can pumpkin purée

1-1/4 cups oat milk

2/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

Crust: With pastry blender cut plant butter into flour until coarse crumbs form. Stir in 5-6 tablespoons ice water, one at a time, until dough forms. Gently knead dough with floured hands, shape into two discs, one slightly larger than the other. Wrap in plastic wrap, refrigerate 30 minutes until chilled.

Preheat oven to 375°F. Unwrap larger dough disc, roll on lightly floured surface from center to edges to form 12-inch circle. Press into 9-inch pie plate; set aside. Unwrap smaller pie dough, roll on floured surface to form 10-inch circle (1/8-inch thick). Cut leaf shapes with a 1- to 1-1/2-inch leaf-shaped cookie cutter. Place on an ungreased baking sheet. Bake 6-8 minutes or until edges are very lightly browned. Cool on a wire rack.

Increase oven temperature to 425°F.

Filling: Beat eggs in large bowl, stir in pumpkin purée, oat milk, brown sugar and spices until smooth. Pour into pie crust, bake 15 minutes. Reduce temperature to 350°F, bake 35-40 minutes until knife inserted in center comes out clean. Cool on wire rack. Arrange leaves around edges of pie. Serves 12.