One of the tasters of this dairy-free pumpkin pie called it a “vegan’s dream come true.”
Add shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
Gather the dough into a ball, and flatten into a disk.
Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees F. Lightly coat a 9-inch pie pan with cooking spray.
Roll the dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface.
Fit into the prepared pan; fold edges under and crimp.
Prick bottom and sides of the crust with a fork.
Line the dough with parchment paper, and fill with pie weights or dried beans.
Bake for 15 minutes; remove the weights and parchment paper.
Continue baking until the edges of the crust are very lightly browned, 6 to 8 minutes.
Transfer to a wire rack to cool completely, about 1 hour.
Pour the mixture into the cooled crust.
Transfer to a wire rack and let cool completely, about 2 hours.
Refrigerate the pie, covered, for at least 8 hours or up to 24 hours.
Serve with whipped topping, if desired.
Tip
Be sure to shake and stir the coconut milk to combine well before measuring.
To make ahead
Refrigerate for up to 24 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
