Vegan Pumpkin Pie with Coconut Milk
Ingredients
Filling
- 300g pumpkin purée
- 240g sugar-free condensed coconut milk
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 tsp pumpkin spice
- 1/4 tsp salt
Crust
- 330g all-purpose flour
- 30g sugar
- 180g dairy-free butter
- 95-100g iced water
- Pinch of salt
Preparation
Combine all filling ingredients in a medium bowl and whisk until smooth, then set aside.
Place flour, sugar, and salt into a food processor and pulse a few times to combine.
Add cold diced butter and pulse until coarse crumbs form with some pea-sized pieces.
Add water and pulse just until moist clumps or small balls form.
Refrigerate the dough for at least 1 hour.
Roll out the chilled pie dough and carefully place it into a pie pan.
Pour the filling into the crust.
Preheat oven to 190°C and bake the pie for 15 minutes.
Reduce the oven temperature to 170°C and bake for an additional 30 minutes or until golden brown.
