Ingredients
For the crust
For the pumpkin pie filling
- 15 oz pumpkin puree
- 15 oz coconut milk, full-fat canned
- ⅓ cup brown sugar
- ¼ cup maple syrup
- ¼ cup sugar
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3 tablespoon cornstarch
For the coconut whipped cream
- 15 oz coconut milk, full-fat canned (or coconut cream), chilled overnight
- 2 tablespoon sugar
- 2 teaspoon cornstarch
- 1 teaspoon vanilla, extract
Instructions
For the pie crust
- In a large mixing bowl, combine the flour and pinch of sugar. Cut in the Crisco with a pastry cutter, 2 knives or your fingertips until the mixture looks like coarse crumbs the size of small peas.
- Add the hot water and toss gently with a fork until the dough comes together into a ball.
- Divide the dough in half and flatten each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight). You'll use one disk for this pie; freeze the other for later.
- Place one disk of dough between two lightly floured sheets of parchment paper and roll it into an 11 to 12-inch circle. Transfer it to a 9-inch pie plate without stretching it, trim the overhang to about ½ to ¾ inch, and crimp the edges with your fingers.
For the pie filling
- Preheat the oven to 425°F.
- In a large bowl, whisk together the pumpkin, coconut milk, brown sugar, maple syrup, sugar, pumpkin pie spice, cinnamon and cornstarch until smooth and completely blended. Pour the filling into the prepared crust.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for another 45 to 50 minutes, until the edges are set and the center is still slightly jiggly (175°F on an instant-read thermometer). If the crust edges brown too quickly, cover them loosely with foil.
- Set the pie on a wire rack and let it cool completely at room temperature, about 2 hours. Then cover and refrigerate for at least 4 hours or overnight before topping and serving.
For the coconut whipped cream
- Refrigerate the unopened can of coconut milk for at least 4 hours or overnight. Chill your mixing bowl and beaters for 10 minutes before whipping.
- Without shaking the can, open it and scoop out only the solid cream that has separated on top (save the liquid for smoothies). Beat the cream on high speed with a stand mixer or hand mixer until smooth, about 1 minute.
- Mix the sugar and cornstarch together, then add them to the cream along with the vanilla. Beat on high until light and fluffy with soft peaks, 2 to 3 minutes. Pipe or spoon onto the chilled pie just before serving. Enjoy!
Notes
- Crust: the crust ingredients make enough dough for two 9-inch crusts. Use one for this pie and wrap and freeze the other for up to 3 months (or use a store-bought vegan crust instead).
- Coconut whipped cream: use full-fat coconut milk or coconut cream, and chill the unopened can for at least 4 hours or overnight. If the cream won't whip, chill the bowl and cream for 15 minutes and try again.
- Storage: keep the pie covered in the refrigerator for up to 4 days. Store the whipped cream separately and top slices just before serving. The baked, untopped pie freezes for up to 2 months.
Nutrition (estimated per serving)
Calories: 597kcalCarbohydrates: 54gProtein: 5gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 3gSodium: 23mgPotassium: 409mgFiber: 2gSugar: 26gVitamin A: 8275IUVitamin C: 3mgCalcium: 62mgIron: 6mg
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