Pie Crust Directions:
Whisk dry ingredients, then cut in butter with pastry blender.
Add half the water and work with your hands, and add rest of water.
Press and squish dough until combined.
Split dough into 2 big pieces, and compress to about 4″ discs.
Wrap each with plastic and store in fridge for 1 hour to 3 days.
Store in freezer for up to 6 months.
Christy’s Vegan Pumpkin Pie Directions:
Preheat oven to 350 degrees.
Blend all ingredients (except crust) until well-combined.
Pour pumpkin mixture onto 9″ pie crust.
Bake for 60 minutes. (The edges might be slightly cracked and the middle will look a bit wobbly – that’s perfect!)
Let cool, then chill in fridge for a minimum of 4 hours or overnight, if you can wait that long!
Enjoy with whipped coconut cream and a sprinkle of cinnamon!
*Pumpkin pie spice – (all organic spices) combine 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons cloves.