Pumpkin Pie (Dairy-Free)

For the pie crust:
In a bowl combine flour and salt and cut in butter and coconut oil with a pastry blender or two forks until mixture resembles coarse meal.

In a small bowl, combine the ice water and lemon juice.

Sprinkle 1 tablespoon at a time of water over the flour mixture and mix with a fork. Continue adding the water until dough is moist and comes together. Gently press the pie crust into a 4-inch circle on a sheet of plastic wrap. Wrap it and refrigerate for 30 minutes.

Spray a 9″ pie dish with cooking spray; set aside.

Lightly sprinkle a work surface with flour and roll refrigerated dough into an 11-inch circle. Fit dough into prepared pie dish. If dough starts to break apart, just press the pieces back together. It takes a little effort, but it will come together. Press the dough along the edges of the pie dish. Set crust aside.

Preheat oven to 425 F.

In a medium-sized bowl, add pumpkin, sugar and eggs and whisk until combined. Add coconut milk, vanilla extract, cinnamon, salt, ginger and cloves; mix until combined.

Pour pumpkin pie filling into prepared crust, smooth the top and bake in the heated oven for 15 minutes. Reduce temperature to 350°F and bake for 40 minutes more, or until a knife inserted near the center comes out clean. Remove from oven and cool on a wire rack for 2 hours.

Top with whipped cream and refrigerate any leftovers.