Shanika Graham-White’s Vegan Pumpkin Pie with Orange-Scented Crust

Place 1/2 cup cold water, 1 tablespoon apple cider vinegar, and 1 ice cube in a liquid measuring cup.

Finely grate the zest of 2 oranges until you have 1 1/2 tablespoons zest and place in a large bowl. Add 1 cup all-purpose flour, 1/2 cup pastry flour, 1 tablespoon granulated sugar, a pinch of ground cinnamon, and a pinch of kosher salt, and whisk to combine.

Cut 1 stick cold vegan butter into cubes and scatter over the flour mixture. Using a pastry blender, blend the butter into the dry ingredients until the mixture is crumbly and the butter is in pieces no larger than a pea.

Remove the cube from the water mixture. While stirring, slowly pour in the water mixture a little at a time until the dry ingredients are moistened (you may not use all the liquid).

Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 1 hour and up to overnight. (This is a good time to make the sauce.)

Place 3/4 cup warm water and 1/4 cup arrowroot starch in a small bowl and stir to combine.

Place 2 (15-ounce) cans pumpkin purée, 1/2 cup organic brown sugar or Sugar in the Raw, and 1/4 cup maple syrup in a large saucepan. Cook over medium-high heat until heated through, whisking until well combined and the sugar is fully dissolved, 2 to 3 minutes.

Remove the saucepan from the heat. Add the dissolved arrowroot, 1/2 cup full-fat canned coconut cream or chilled coconut milk, 2 tablespoons pumpkin pie spice, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Whisk until well combined, the filling mixture should thicken.

Arrange a rack in the middle of the oven and heat the oven to 375ºF.

Place the dough on a lightly floured surface. Roll out to a 1/4-inch thick round. Gently transfer to a 9 1/2-inch deep-dish pie plate. Trim all but an inch of dough from around the edges. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork. Refrigerate for 10 minutes.

Pour the pumpkin filling into the crust. Brush the edges of the pie crust with a thin layer of melted vegan butter.

Bake until the crust is golden brown and the center of the filling is only slightly jiggly, 60 to 65 minutes. If the crust begins to get too dark quickly, cover the pie crust with aluminum foil, leaving the filling opened and exposed.

Place the pie on a wire rack and let cool for 1 hour. Refrigerate for at least 1 hour before serving and slicing. (This is a good time to make the pecan praline sauce.) Serve slices topped with the Cocowhip and vegan pecan praline sauce.

Arrange a rack in the middle of the oven and heat the oven to 350ºF.

Place 1/3 cup chopped pecans on a rimmed baking sheet. Bake, tossing halfway through, until toasted and browned, 8 to 10 minutes.

Place 1/2 cup organic brown sugar or Sugar in the Raw, 2 tablespoons vegan butter, and a pinch of kosher salt in a small saucepan over medium-high heat, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2 to 3 minutes, whisking occasionally.

Add 1/3 cup canned coconut milk and whisk until the sauce becomes like caramel sauce (although it will be liquid-y at first), 3 to 4 minutes. Remove the saucepan from the heat. Add the pecans and stir for another minute or so until the pecans are well coated in the sauce. Set aside to cool for at least 5 minutes so that the sauce can thicken.