Method (pastry)

1. In a medium sized mixing bowl, sift together the flour, sugar and cinnamon. Add in the chilled / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
2. Add in a teaspoon of ice water at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3. Wrap the dough in some grease-proof paper and place into the fridge for 30 minutes or until it feels firm. This will help to prevent sticking when you roll it out.
4. Brush the inside of a 9” pie dish with dairy-free butter.
5. When the dough has chilled, let the dough sit on the worktop for 5 minutes to come to room temperature, then dust a clean surface with flour and roll the dough out to be approximately  15″ in diameter. Carefully lift up the dough and transfer into the pie dish and lightly press the dough to meet the bottom edges of the dish. Use clean fingers (dusted with some flour) to gently crimp the edges of the pie crust to make a decorative edge. If the dough breaks, don’t worry, simply tear pieces of dough and press into the dish to cover any holes. Any leftover dough can be rolled and cut out into decorations using cookie cutters / fondant presses. You’ll want to place these cut outs on a plate and store in the fridge until later use. They will be baked separately to the pie.
6. Place the pie dish back into the fridge to chill for 10 minutes.

Method (pie filling)

1. Preheat the oven to 180° C fan.
2. Add the canned pumpkin, coconut cream, sugars, pumpkin spice and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth, but you may have lumps this way. A high speed blender works best!
3. Pour the mixture on top of the pie crust. Spread the mixture evenly with a spatula.
4. Bake in the middle of the pre-heated oven for 60 minutes. If the crust or pie filling looks like it’s going to burn, cover it with some grease-proof paper or foil to shield from direct heat. Check the pie after 30 minutes of baking.
5. After the pie has baked, the middle will still look jiggly, that’s completely normal. Remove the pie from the oven and allow it to cool down at room temperature for an hour, then cover and transfer to the fridge to chill for at least 6 hours or preferably overnight.
6. You can serve the pie as it is, or go all out with some dairy-free whipped cream and pastry decorations.

Decorations

1. Heat the oven to 180° C fan and bake the cut out shapes in the middle of the oven for 10-12 minutes or until lightly golden in colour. Remove from the oven and allow to cool fully. Any heat from the cut outs can melt the cream!
2. Whip up some dairy-free double / whipping cream and transfer into a piping bag fitted with a star tip nozzle ( I use a Wilton 2D or 1M tip).
3. Pipe swirls of the cream around the top edge of the pie, and lay on the decorative pastry shapes. 
4. Finish off with a light dusting of icing sugar (optional).
5. Slice and enjoy!