Plant-Based Pumpkin Pie

Ingredients

• 1 cup flour – I use all purpose, but use what you have or substitute a gluten free blend if needed
• ½ cup cold plant-based butter, shortening or very cold coconut oil
• ¼ cup of ice water
• 1 can (15 oz) pureed pumpkin
• or
• 2 cups cooked, pureed pumpkin
• ½ cup maple syrup
• ½ cup sugar
• 1 (10-12/300-400g) package of silken tofu, drained
• 2 tbsp corn starch
• 1 tsp vanilla
• 1 tsp ground all spice
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 2 tbsp of pre-blended pumpkin pie spice
• ¼ tsp salt