For the vegan crust: 2 1/2 cups all-purpose flour, 1/2 cup solid coconut oil, 1/4 tsp sea salt, 6-8 Tbsp ice water
to a food processor and process until sticky (add another Tbsp ice water if needed),

then continue forming a dough ball with your hands,

store in a parchment paper lined airtight container and place in the fridge to chill for 20 minutes.

Preheat the oven to 205C

Take out the dough to roll out.

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Grease the pan

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用叉子叉孔

Add a small piece of parchment paper to each pan and fill with beans to weigh down on the crust, then place in the oven. 205C
15 minutes for the vegan and regular crusts.

1 big regular pumpkin pie: 2 cups canned pumpkin puree, 1/2 cup canned full fat coconut milk, 1/2 cup maple syrup, 3 eggs, 1 tsp cinnamon, 2 tsp vanilla, 2 tsp pumpkin spice, 1/2 tsp sea salt to a big bowl.

1 big vegan pumpkin pie: 2 cups canned pumpkin puree, 1/2 cup canned full fat coconut milk, 1/2 cup maple syrup, 1 tsp cinnamon, 2 tsp vanilla, 2 tsp pumpkin spice, 1/2 tsp sea salt to a big bowl. Then you add 3 Tbsp corn starch and 3 Tbsp cold water to a small bowl and stir until the corn starch is completely dissolved and then you add the slurry to the rest of the ingredients.

Pour into pre-baked large pie crust and bake 45-50 minutes at 163C.

cream on top