Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) coconut oil, solid state
  • 3-4 tablespoons (45-60ml) ice water
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (60ml) almond milk (or any non-dairy milk)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/4 teaspoon salt
  • 1 can (13.5 oz / 400ml) full-fat coconut milk, chilled overnight
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions:

  1. In a mixing bowl, combine flour and salt. Add solid coconut oil and mix until crumbly. Gradually add ice water until dough forms. Shape into a disk, wrap in film, and chill for 30 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. On a floured surface, roll out the chilled dough to fit your pie pan. Transfer the rolled dough to the pie pan and trim excess. Prick the base with a fork.
  4. Place parchment paper over the crust and fill with baking weights or beans. Bake for 10-15 minutes, remove weights, and bake for 5-10 more until lightly golden. Cool.
  5. In a large bowl, combine pumpkin puree, brown sugar, almond milk, cornstarch, vanilla, and spices. Mix well until smooth.
  6. Pour filling into the cooled crust and use a spatula to even it out.
  7. Bake in the preheated oven for 45-50 minutes until set and slightly puffed. Look for a slight jiggle in the center.
  8. Cool pie to room temperature, then refrigerate for at least 2 hours. For the coconut whip, scoop the hardened coconut cream from the can, whip with maple syrup, vanilla, and cinnamon until fluffy.