Christy’s Vegan Pumpkin Pie

• 1¾ C fresh pumpkin or 1 (14 oz) can of organic pumpkin
• ¾ C full-fat coconut milk (I take all the coconut cream and then enough for the liquid in the can to make it the ¾ C – ends up way creamier)
• ¼ C organic maple syrup
• ½ C organic coconut sugar
• ¼ C tapioca starch
• 2 tsp pumpkin pie spice*
• 1 tsp organic vanilla extract
• ½ tsp organic cinnamon
• ½ tsp sea salt

*Pumpkin pie spice – (all organic spices) combine 3 Tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1½ tsp allspice, and 1½ tsp cloves.

• 2½ C gluten-free flour mix
• 2 Tbsp organic coconut sugar
• 1 tsp sea salt
• ¾ C vegan butter, cold
• 6 Tbsp non-hydrogenated shortening
• 9 Tbsp cold water

1. Whisk dry ingredients, then cut in butter with pastry blender.
2. Add half the water and work with your hands.
3. Add the rest of the water.
4. Press and squish dough until combined.
5. Split dough into 2 big pieces and compress to about 4″ discs.
6. Wrap each with plastic and store in fridge from 1 hour to 3 days.
7. Store in freezer for up to 6 months.

1. Preheat oven to 350°F.
2. Blend all ingredients (except crust) until well-combined.
3. Pour pumpkin mixture onto 9″ pie crust.
4. Bake for 60 minutes. (The edges might be slightly cracked, and the middle will look a bit wobbly – that’s perfect!)
5. Let cool, then chill in fridge for a minimum of 4 hours or overnight, if you can wait that long!
6. Enjoy with whipped coconut cream and a sprinkle of cinnamon!