Vegan Pumpkin Pie

Preheat oven to 350°F. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding ice water (1/4 to 1/3 cup total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.

On a lightly floured surface, roll dough into a 12-inch circle. Transfer pastry to a 9-inch pie plate and trim. Crimp edge as desired. Do not prick pastry.

In a food processor or blender combine the pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Pour the filling into the crust and smooth the top. Transfer to the oven and bake about 1 hour, or until set. If needed, cover pie loosely with foil the last 5 to 10 minutes to prevent overbrowning.

Let the pie cool on a wire rack 2 hours. Cover and chill in the refrigerator at least 4 hours before serving.

Carefully open the can of coconut milk without shaking it up. Use a spoon to scoop the coconut milk solids into a bowl, reserving the liquid in the can for another use. Beat the coconut milk with an electric mixer on low until mostly smooth, then add the powdered sugar and beat on medium-high until whipped and able to hold semi-stiff peaks. Serve slices of pie with a generous scoop of coconut whipped cream.