Dairy-Free Pumpkin Pie

Step 1

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Step 2

Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Step 3

Remove dough from processor (will be crumbly) and form into a ball.

Step 4

Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight

Step 5

In a large bowl, beat the eggs.

Step 6

Whisk in the pumpkin, coconut milk and vanilla extract until combined.

Step 7

Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.

Step 8

Preheat your oven to 425 degrees F.

Step 9

Lightly grease a pie plate and set aside.

Step 10

Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.

Step 11

Carefully transfer the dough to the pie plate and shape the crust how you want it to look.

Step 12

Pour the filling into the unbaked pie crust and cover the crust with a pastry shield

Step 13

Bake for 15 minutes at 425 degrees F.

Step 14

Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Step 15

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.