Vegan Pumpkin Pie

1. Stage

In a food processor fitted with the blade attachment, combine the flour, sugar and salt. Pulse to incorporate. Add the coconut oil, and pulse until a crumbly mixture forms. Then add the ice water, 1 tablespoon at a time, pulsing after each addition. The resulting dough should hold together when pinched with your fingers. Turn the dough out onto a piece of plastic wrap, lightly shape into a disk, and refrigerate for at least 30 minutes or up to 2 hours. Editor's Tip: The dough might seem too dry at this point, but resist the urge to add lots more ice water. The dough will hydrate fully while resting in the fridge.

2. Stage

Unwrap the dough onto a lightly floured surface and allow to rest for five minutes (this will prevent it from cracking). Using a floured rolling pin, roll the dough out into a 1/8-inch-thick circle, then transfer to a 9-inch pie plate. Using a paring knife, trim the crust to 1/2-inch beyond the rim of the plate, and flute the edge. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 425°F.

3. Stage

Carefully place two layers of foil on the surface of the chilled dough in the pie plate. Fill with pie weights, dried beans, or uncooked rice. Bake on a lower oven rack until the crust is set, about five minutes. Then remove the foil and weights, and bake until the crust just starts to brown, about 10 minutes more. Reduce oven temperature to 350°.

4. Stage

In a blender, combine all the filling ingredients, and purée until smooth. Pour the filling into the crust. Bake for 45 to 50 minutes, or until the center is set and the filling is beginning to crack. Place on a wire rack and cool at room temperature for one hour. Then refrigerate overnight (or until fully set). If desired, use additional crust to make leaf cutouts and decorate pie as desired. Editor's Tip: If you notice that the edges of the dough brown too quickly during baking, carefully cover them with foil and continue baking.