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Add all purpose flour, sugar and salt to the food processor and pulse to combine.
Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.
Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.
Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.
Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.
Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Place your pie crust into the fridge while you prepare your pie filling.
Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. If you don’t have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth.
Pour this out over your pie crust and smooth down with the back of a spoon.
Place into the oven to bake for 60 minutes at 350°F. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes).
When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool.
Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. Serve with vegan whipped cream.