½ cup non-dairy milk (organic soy, almond, hemp, oat, or coconut)
½ cup expeller-pressed coconut oil, melted
For the filling:
2-1/4 cup fresh pureed pumpkin (not canned pumpkin pie filling)
¾ cup coconut palm sugar or 9 dates, pitted
¼ cup expeller-pressed coconut oil
3 tablespoon arrowroot powder
2 teaspoon fresh pulp from a vanilla bean
2 teaspoon cinnamon, ground
½ teaspoon ginger, ground
½ teaspoon nutmeg, ground
Pinch of cloves, ground
Method:
Crust: Preheat oven to 425 F degrees and set aside a 9-inch pie dish. In a large bowl, mix dry crust ingredients with a fork. Pour in milk and melted coconut oil. With an electric mixer, mix just until the dough forms into a few lumps. Do not over mix. The dough should be moist, but not too sticky. If it’s too sticky, add a tiny bit of flour when rolling.
On a non-stick mat or lightly floured surface, roll out dough until it’s a couple inches wider than the pie dish. Place pie dish on top of dough and trim the edges leaving 1-inch around the edge. Gently roll the dough onto the rolling pin and then unroll over top of dish or just flip the baking mat over with the dish on top. Tuck the edges of the dough under and then crimp/flute the edge using your fingers. Poke 10 fork holes into base and pre-bake the crust for 7 minutes at 425 F degrees. Roll out remaining dough and cut shapes with cookie cutters, if desired. Cover dough shapes with plastic wrap.
Filling: In a small bowl, whisk together all filling ingredients.
Scoop the filling into crust, and spread out evenly. Add dough cutouts on top, if desired. Bake for 45 minutes at 350 F degrees. Remove and cover crust edges with aluminum foil or a crust shield. Bake for another 15 minutes. Place pie on cooling rack for 1 hour. Place pie in refrigerator to set for a minimum of 3 hours or overnight.
Recipe by Food + Chef at http://foodpluschef.com/2015/a-vegan-thanksgiving/