INGREDIENTS
1 cup
Pumpkin puree
1/8 tsp
Lemon juice
1 1/4 cups
All-purpose flour
5 tbsp
Cane sugar
1/8 tsp
Cinnamon, ground
1/8 tsp
Nutmeg, ground
3/8 tsp
Salt
3 tbsp
Sustainable dairy-free shortening
4 tbsp
Ice water
5 tablespoons dairy-free buttery spread or sticks, cut into chunks