Ingredients
1-1/4 cups all-purpose flour2 teaspoons sugar1/4 teaspoon salt1/2 cup coconut oil or shortening, cold3 to 4 tablespoons ice waterFILLING:2-1/2 cups canned pumpkin1/4 cup packed brown sugar1/4 cup maple or agave syrup3/4 cup oat milk1 teaspoon vanilla extract2 teaspoons pumpkin pie spice1/2 teaspoon ground cinnamon1/2 teaspoon salt3 tablespoons tapioca flour or arrowroot flour
Preparation
In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk. Cover and refrigerate 30 minutes or up to 2 hours.
On a lightly floured surface, roll dough into a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°.
In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
