Pumpkin Pie With Coconut Whip and Candied Pecans [Vegan] – One Green Planet

To Make the Candied Pecans:

1. In a large pan add all of the ingredients minus the pecans.
2. Cook for 2-3 minutes until boiling. Toss in the pecans and cook for an additional 3 minutes.
3. Remove from heat and throw onto a sheet to cool for 20 minutes.

To Make the Crust:

1. Combine the flour, salt, cinnamon, and coconut sugar in the bowl.
2. Add your solid coconut oil and with your hand combine until mixture is crumbly and will stick together when you squeeze it.
3. Add the water 1 tablespoon at a time, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.
4. It’s fine to have a lot of crumbs still–that’ll make a good, flaky crust–but it should be easy to shape into a large ball, too. If necessary, add a little more water until the texture is right.
5. Turn dough onto a clean, dry surface that has been dusted with flour. Shape it into a flat ball, wrap with saran, and place in a fridge for 20-40 minutes or until you’re ready to roll it out.
6. When you are ready to use the crust, remove the dough disk from the fridge, give it a few minutes to soften.
7. Dust your surface with flour. Use a rolling pin to roll the dough into a large circle–enough that you can imagine easily covering your pie pan–using extra flour to keep things from sticking as you go.
8. Lift it onto your pie crust (little tears are fine, and you can fix them later). Cut off the excess dough on the edge and press a fork on the edge to create ridges.
9. Refrigerate crust till you have the filling made and are ready to bake it.

To Make the Filling:

1. Preheat your oven to 350°F. Add all the filling mixture to a large bowl and whisk or use a food processor. Combine.
2. Pour the pumpkin mixture into the uncooked 9-inch pie crust. Use a spatula to spread the pumpkin evenly.
3. Bake for 60 minutes. When you remove it from the oven, it may still be soft, but will firm in the fridge.
4. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until set.

To Make the Coconut whip:

1. In a standing mixer or by hand, combine all of the ingredients until smooth!
2. Sift in the powdered sugar for best texture.