Our Take on the Pumpkin Pie

For the crust:

In a large bowl whisk the flour and sea salt together. In a separate bowl or a liquid measuring cup add the coconut milk to the coconut oil and mix with a fork. Add the coconut oil mixture to the flour mixture. Toss with a fork until mostly combined. Use your hands to combine and bring dough together into a ball. Place pie dough in a 9 inch pie plate. Press dough into bottom of pie plate and onto the sides. Flute the edges of the pie dough. Fill with pumpkin pie filling (recipe below) and bake according to pie directions below.

For the flax egg substitute:

In a blender add flax seeds and warm water. Allow flax seeds and warm water to sit for 15 minutes before blending. Then turn blender to high and blend until gelatinous and flax seeds aren’t visible. Turn off blender and remove flax egg substitute from blender. Reserve the portion of flax egg substitute for the pie (2 tablespoons) and refrigerate the remaining for another use (they will keep refrigerated for approximately 2 weeks).

For the pie:
Preheat oven to 425 F.

Into the blender add the coconut milk, next the soft tofu, and then 2 tablespoons flax egg substitute. Pulse a few times to mix together. Turn off blender. Add pumpkin puree, sugar, cinnamon and salt to blender and blend until mixed. Add the blended pumpkin pie filling into prepared crust and place in the preheated oven. Bake at 425 F for 15 minutes. Turn oven temperature down to 350 F and continue to bake 45-60 minutes.

Note:
– The flax egg recipe listed will yield 6 tablespoons flax eggs. 1 tablespoon of flax egg substitutes for 1 large egg.