Pumpkin Pie Vegan Recipe with Flaky Crust | Gelson’s Gelson's

Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp kosher salt
• 1 tsp granulated sugar
• 1 ¼ cups Miyoko’s cultured vegan butter, diced and chilled
• 4 to 6 Tbsp ice water
• 1 ½ 15-oz cans pumpkin purée
• 1 cup, plus 2 Tbsp light brown sugar
• 1 cup Thai Kitchen unsweetened coconut cream
• 5 Tbsp arrowroot starch
• 1 ½ tsp vanilla
• ¾ tsp salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground nutmeg
• ½ tsp allspice
• ¼ tsp ground cloves