Ingredients for crust:
6 tbsp room-temp coconut oil
1 cup gluten-free flour (Bob’s Red Mill or Trader Joes)
¼ tsp salt
4-6 tbsp ice cold water
Ingredients for filling:
2 cans pumpkin puree
¼ cup maple syrup
¼ cup natural cane or brown sugar
⅓ cup unsweetened hemp or nut milk
1 tbsp olive oil
3 tbsp cornstarch
Ginger, nutmeg, cinnamon, and cloves to taste
¼ tsp sea salt
Preheat the oven to 350 degrees F.
Combine flour and salt in a bowl, then add coconut oil and work into flour mixture, until resembles oatmeal flakes. Add cold water a little at a time and combine with wooden spoon. Bunch together into a ball with hands, squash into disc. Chill dough in fridge until done with pie filling.
Add all pie ingredients to a food processor and blend until smooth. Taste and adjust seasonings as needed. Set aside.
Grease a pie 10-12 inch pie plate. Take out dough and press into the plate, evenly coating bottom and sides. Pour the filling into the crust and bake at 350 F for 1 hour. Test middle with knife. If clean pie is ready; if not, put back in oven for an extra 10 or so minutes.
Remove from oven when done and let cool completely. Transfer to fridge to set completely for 4-6 hours. Top with nuts and/or coconut cream for added decoration and flavor!
