Vegan Pumpkin Pie

I've worked hard to perfect this pie, and cookies always take it to the next level. Adds a certain something. Remember to pre-bake the cookies so they're cooled and ready to top the pie with. 

Pie shell ingredients:

2 cups flour

1 tsp fine sea salt

1 cup vegan butter 

ice water

Ingredients for filling: 

1 can (15oz) pumpkin puree 

3/4 cup brown sugar 

12 oz can of evaporated coconut milk 

1 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp cream of tartar (yes, it's vegan)

1/4 tsp ground nutmeg

1/8 tsp allspice

Directions: 

Make the pie shell by cutting vegan cutter (cold and cubed) into flour/salt mixture until it resembles course sand. Then add ice water until it's fully combined mixing it with your hands. Be sure not to add too much water. If you do, add more flour. You can refrigerate after formed into ball so it's easier to roll out. Roll out on floured surface and fill the pie shell. 

For the filling: Mix everything together until smooth. Poor into pie shell and bake in a preheated 425F oven for 15 min. Then decrease the heat to 350F and bake for another 45 min. Voila! Add cookies!