# Components:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1/3 cup coconut oil, solid
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 1 3/4 cups pumpkin puree, unsweetened
06 - 3/4 cup full-fat coconut milk, well stirred
07 - 3/4 cup brown sugar or coconut sugar
08 - 1/4 cup cornstarch
09 - 2 teaspoons vanilla extract
10 - 2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt
# Directions:
01 - Set oven to 375°F (190°C) to ensure optimal baking conditions.
02 - In a mixing bowl, combine flour and salt. Add solid coconut oil and cut in with a pastry cutter or fork until mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, mixing gently until dough just holds together.
03 - Roll out dough evenly on a lightly floured surface. Drape into a 9-inch pie dish, trim excess, and crimp edges. Prick bottom with a fork for venting.
04 - Transfer pie dish to oven and bake crust for 10 minutes. Remove and set aside to cool slightly.
05 - In a large bowl, whisk pumpkin puree, coconut milk, brown sugar or coconut sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth.
06 - Spread the filling evenly into the pre-baked crust, smoothing the surface with a spatula.
07 - Return pie to oven and bake for 45 minutes, or until the center appears set but is slightly jiggly.
08 - Set pie on a wire rack and let cool to room temperature. Once cooled, refrigerate for minimum 4 hours or overnight before slicing for best results.
