vegan pumpkin pie recipe

Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup coconut oil, solid but scoopable 2-4 tablespoons ice-cold water For the Filling: 1 can (15 ounces) pumpkin puree 1 can (13.5 ounces) full-fat coconut milk 3/4 cup packed brown sugar 1/4 cup cornstarch