Pumpkin Pie

Ingredients

Pie Crust

2 1/2 cups all purpose flour

1 cup unsalted vegan butter, chilled, cubed

1 Tbsp granulated sugar

1/2 tsp salt

4 Tbsp ice water

Pumpkin Filling

15 ounce can pumpkin puree

3 eggs

1 1/4 cups brown sugar

1 Tbsp cornstarch

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 cup heavy cream

1/4 cup milk

Directions

1. Preheat oven to 375F.

2. To a food processor, add the flour, butter, sugar, and salt. Pulse until the butter has been broken up into pea-sized pieces.

3. Add half of the water, pulsing a few times to combine. Then add the remaining water and pulse again until a dough has formed.

4. Turn dough onto a floured surface and use hands to incorporate any stray bits.

5. Divide the dough in two and roughly form each into a ball.

6. With a rolling pin, roll out one ball into a circle large enough to cover the base of pie dish.

7. Press the base crust into pie dish.

8. Par-bake the crust by covering with crumpled parchment paper and filling with dried beans, evenly distributed around pie dish. Then bake for 10 minutes.

9. Remove from oven, prick the crust all over with a fork to create steam vents, then return to oven for an additional 8 minutes.

10. In a medium bowl whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Whisk vigorously until everything is combined.

11. Pour pumkin pie filling into the warm crust 3/4 of the way up.

12. Bake in oven until center is almost set, about 55-60 minutes.

13. While pie is baking, roll out second pie crust. Cut out leaves with a cookie cutter and place on a cookie sheet.

14. Remove pie from over and let cool for at least 3 hours.

15. Bake leaves in oven for 15-20 minutes, or until golden brown. Let cool.

16. Garnish pie with leaves and cranberries, then serve with whipped cream and enjoy!