Vegan Pumpkin Pie with Coconut Milk

• 1 ½ cups - all-purpose flour
• ½ tsp - salt
• ½ cup - solid coconut oil
• ⅓ cup - cold water
• 1 can - pure pumpkin puree
• ¾ cup - canned coconut milk
• ½ cup - brown sugar
• ¼ cup - cornstarch
• ¼ cup - maple syrup
• 2 teaspoons - pumpkin pie spice
• 1 tsp - vanilla extract
• ½ tsp - salt

Instructions

1. To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.
2. One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan. I suggest using a standard 9-inch pie dish!
3. Carefully transfer the rolled dough into greased pie pan and trim any excess dough from around the edges.
4. Preheat oven to 350 degrees F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.
5. Bake for 60 minutes then remove from the oven and let cool completely. It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools. Transfer to the refrigerator to let set for at least 4 hours.