1½ cups flour, plus more for dusting
¼ cup Earth Balance Buttery Sticks, cubed
¼ cup solid organic coconut oil
3 Tbsp. maple syrup, divided
1¼ tsp. cinnamon, divided
¾ tsp. table salt, divided
5 Tbsp. cold unsweetened vanilla soy milk
1 15-oz. can pumpkin puree (not pumpkin pie filling)
1 14-oz. can chilled coconut cream, divided
½ cup coconut palm sugar
3 Tbsp. cornstarch
½ tsp. ground ginger
½ tsp. ground nutmeg
1∕8 tsp. ground cloves
2 tsp. vanilla extract, divided
• Preheat the oven to 350 degrees. Sprinkle the work surface and rolling pin with flour.
• In the bowl of a food processor fitted with the S blade, add the flour, buttery sticks, coconut oil, 1 tablespoon maple syrup, ¼ teaspoon cinnamon and ¼ teaspoon salt. Pulse 10 to 15 times, until the mixture becomes crumbly. Add the soy milk 1 tablespoon at a time, pulsing once after each addition.
• Transfer the dough to the floured work surface and shape it into a ball. Roll the dough into a ¼-inch thick disc slightly larger than the pie plate, adding more flour as needed to prevent sticking. Transfer the dough to a 9-inch pie pan, pressing against the edges and pinching the top of the dough between your fingers and thumb to flute the crust. Remove and discard any overhanging crust. Set aside.
• In a blender, combine the pumpkin, ½ cup coconut cream, the palm sugar, cornstarch, ginger, nutmeg, cloves, 1 teaspoon vanilla and the remaining 1 teaspoon cinnamon and ½ teaspoon salt; blend on low speed 2 to 3 seconds, until fully combined.
• Pour the pumpkin mixture into the prepared crust and bake 45 minutes, until the crust is golden brown.
• Meanwhile, make the whipped topping by refrigerating a metal mixing bowl and the beater attachment of an electric mixer at least 1 hour. In the chilled bowl, add the remaining coconut cream, 2 tablespoons maple syrup and 1 teaspoon vanilla and mix on low speed a few seconds, just until the mixture is fluffy. Dollop the whipped topping onto the pie before serving.