Ingredients

For the filling:

• 2 3/4 cups pumpkin puree
• 1/4 cup honey
• 1/4 cup cane sugar
• 3 Tbs cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/3 cup non-dairy milk
• 1 Tbs vegetable oil
• 1/4 tsp salt

For the dough:

• 2 1/2 cups flour
• 1/2 cup coconut oil or vegetable butter
• 2 Tbs cane sugar
• 1/2 tsp salt
• cold water to form the dough

Preparation

1. Mix the flour with the coconut oil or vegetable butter until you obtain a kind of “wet” and coarse flour. Add the sugar, salt and mix well until everything is well incorporated. Add water little by little until forming a dough at its optimum point, neither wet nor dry. Do not work it too much so that it stays soft when baked.
2. Expand the dough between pastry paper with a rolling pin and place it on a pie pan covering the entire surface. Make a few holes with a fork to prevent bubbles from forming.
3. For the filling, place all the ingredients in a blender and process until you have a very creamy and thick mixture.
4. Place the mixture on the dough and put in the oven preheated to 350º F for one hour or until golden.
5. Let cool and put in the refrigerator once cold until the next day to eat it. It must curdle and firm up well before breaking it.