Pink Pitaya Pumpkin Pie

Ingredients

• 6 Tbsp Very Cold Vegan Butter
• 2 Tbsp Coconut Sugar
• 4-6 Tbsp Ice Water
• ½ Tsp Pink Salt
• 1 Cup Gluten Free Oat Flour
• ¼ Cup Light Buckwheat Flour
• ½ Tbsp Tapioca Flour
• ⅛ Tsp Cinnamon
• 2 ½ Cup Pumpkin Puree
• 1 Tbsp Vanilla Extract
• ½ Cup Coconut Sugar
• ¼ Cup Maple Syrup
• 1 Tbsp Lightly Scented Olive Oil
• ½ Cup Vanilla Soy Mylk
• 1 Tbsp Cinnamon
• ½ Tsp Clove
• ½ Tsp Ginger
• ½ Tsp Nutmeg
• ¼ Cup Tapioca Starch
• 3 Cans 15.33 ounces of Full Fat Coconut Mylk
• ½ Cup Vegan Icing Sugar
• 1 ¼ Tbsp Rawnice Pink Pitaya Powder
• ¼ Tsp Vanilla Extract