Dairy-Free Pumpkin Pie

1. Preheat the oven to 425ºF.

2. For the crust, stir together the flour, ground pecans, sugar, and salt in a 9-inch pie pan. Pour the melted vegan butter and milk into the pan and mix until a dough forms. Then press into the pan and up the sides. Place in the fridge while you mix the filling.

3. For the filling, stir together the dry ingredients, set aside. Whisk together the pumpkin puree, vegan butter, eggs, vanilla, and coconut milk (see note below) in a separate bowl until evenly blended. Add the dry mixture to the wet ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.

4. Bake for 10 minutes. Reduce temperature to 350ºF and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean. Cool on a metal rack.

Note: this comes out best if you put the can of coconut milk in the fridge the night before to solidify.