CRUST INSTRUCTIONS
Combine all ingredients in a food processor until a dough forms. (About 2 minutes.)
Lightly grease a pie plate, and then press the crust dough into the edges of the pie. Ensure that the dough is a uniform thickness.
Smooth the edges however you prefer, and cover with plastic wrap.
Refrigerate.
FILLING INSTRUCTIONS
Place cornstarch, sugar, pumpkin pie spice, sea salt in saucepan and stir until combined.
Add pumpkin puree and milk, and stir until thoroughly combined.
Heat gently over medium heat, stirring or whisking often.
Cook until slow bubbles form and the mixture thickens to coat the back of a spoon.
Remove from heat.
Stir in vanilla and transfer to a glass bowl. Cover with plastic wrap, placing gently on the surface of the filling to prevent a film from forming.
Refrigerate 2 hours or overnight, until set.
When ready, pour the filling into the crust and spread with a rubber spatula to smooth. Let it chill again for 2 hours, or overnight.
COCONUT CREAM INSTRUCTIONS
Place your mixing bowl in the fridge or freezer to cool before attempting this tricky coconut cream.
Scoop the solid coconut milk into your bowl (leaving the liquid in the can) and begin beating on medium speed. You may need to add some cream of tartar, cornstarch, or tapioca flour if your kitchen is a bit humid and the cream is refusing to thicken.
Once thickened, about 4 minutes, add vanilla and desired amount of powdered sugar.
(If not serving right away, cover and refrigerate.)
