If you're intimidated by the process of making a pie, but still want to enjoy a creamy, sweet, and buttery slice of pumpkin pie then this recipe will be your favorite.
Preheat the oven to 375 degrees. Grease a 9x12 baking dish with vegan butter.
Start by preparing the crust. To a large bowl, whisk together flour, sugar, orange zest, and salt. Cut in the vegan butter using your hands or a pastry cutter into they resemble pea-sized pieces. Slowly drizzle in the cold water while working the dough together with your hands. Add more water, 1 tbsp at a time, if needed. Form into a smooth ball. It shouldn't stick to your hands, but it isn't dry.
Roll the dough into a 9x12" rectangle. Lay the dough on top of the baking dish and carefully press the sides into the dish. The dough will only come up about 1-inch along the sides of the baking dish not quite reaching the edge -that is ok.
Loosely cover the crust in foil making sure none of it is exposed. Fill the crust with sugar or pie weights to the top. Bake for 30-35 minutes until the crust is golden brown and holds its shape.
While crust is baking, prepare the filling. Whisk together all the filling ingredients in a large mixing bowl until smooth. Pour the filling into the baked crust and smooth over with a spatula. Bake pie for 60 minutes. It may jiggle a bit, but the filling will firm up while it sets. Bring the pie to room temperature before transferring to the fridge and letting it set for an additional hour or overnight.
Cut into 8 bars end enjoy with a dollop of coconut whip!
Combine all ingredients in a mixing bowl. Combine with an electric hand mixer on high until fluffy and creamy. Refrigerate for 30 minutes before serving.