Mix the flour with the sugar and the salt so everything is evenly combined. You can do this in a bowl or in a food processor.
Cut the cold shortening into cubes and mix it into the flour mixture until it is crumbly. If making this in a food processor, pulse the flour mix until the shortening is evenly crumbled up.
Add the water to the mixture and stir it gently until it forms one single mass. Don't over knead or mix the pie crust. Flatten the crust and wrap it in plastic wrap or a beeswax cloth wrap. Chill in the fridge for at least an hour.
On a floured counter top, roll out the pie crust until it is about 1/2 cm thick.
Grease a pie pan, and transfer the crust to to pan. Gently press the pie crust into the corners of the pie pan. Pinch the outer edge of the crust together to make a fancy design, or simply trim of the excess. Cover and refrigerate the pie crust, the longer the better.
Blind bake the pie crust just as you would when making traditional pumpkin pie. This prevents the crust from going soggy before the filling is fully baked.
Dairy Free Pumpkin Pie Filling
Crack the eggs in a bowl and lightly whisk them together until the are slightly foamy.
Add in the pumpkin puree, brown sugar, salt, and spices and mix well until fully combined.
Slowly pour in the 1 cup coconut milk and whisk it in.
Once the pie crust has been blind baked, pour the filling into the pie shell and bake the pumpkin pie for about 60 minutes at 375 F.
Remove the dairy free pumpkin pie from the oven once the filling is fully set, and just slightly jiggly in the center.
Cool the pie on a wire rack until cool to the touch. Then refrigerate for at least 1 hour before cutting.
Keyword coconut milk pumpkin pie, does pumpkin pie have dairy in it?
Dairy Free Pumpkin Pie https://www.earthfoodandfire.com/dairy-free-pumpkin-pie/ October 31, 2018