Maple Pumpkin Pie
[Vegan]

For the Crust:

1. In a measuring cup, add the milk and apple cider vinegar, stir and set aside.
2. In a large bowl, add the all-purpose flour, cinnamon, salt, and cane sugar, whisking them all together.
3. Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
4. Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk at a time, until it’s moistened BUT not too wet!
5. Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
6. In the meantime, make the Pie Filling.

For the Pie Filling:

1. In a medium saucepan on medium-high heat, add the pumpkin puree, brown sugar, and maple syrup, whisking until well combined and sugar has fully dissolved, about 2-3 minutes. Remove from heat and set aside and let cool.
2. In a large bowl, add the cooled pumpkin puree mixture along with: coconut cream/milk, vanilla extract, pumpkin spice, sea salt, and arrowroot starch mixture, whisking until combined and smooth. Filling mixture should be thickened at this point.

For the Crumble Topping:

1. Add the flour, brown sugar, chopped pecans, walnuts, maple syrup, cinnamon, and nutmeg into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
2. Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'. Set aside.
3. Preheat the oven to 375 degrees Fahrenheit and lightly grease a standard pie dish with vegan butter.

For the Assembly:

1. Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
2. Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter.
3. Now, evenly sprinkle the crumble topping atop pie filling until fully covered and place it in the oven.
4. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.
5. Once done, remove from the the oven and let cool completely, about 30-45 minutes. When cooled, place pie in the refrigerator for at least 4 hours before serving and slicing.
6. To serve, slice the pumpkin pie and enjoy!