This is my holiday pumpkin pie, but with a new crust made with coconut oil and orange juice. The filling, too, has orange juice. You can swap out rice milk or soy milk or even coconut milk.
For the above crust I used 1 cup of flour, 4 Tbl. coconut oil, and 3 Tbl. orange juice. The crust was a bit skimpy–I had to roll it very thinly and even then didn’t really have enough dough to make a nice fluted edge. So, the below recipe adjusts upward to use 1 1/2 cups flour, 6 Tbl. oil and 4 Tbl. liquid.
Rosh Hashana Pumpkin Pie (double recipe for extra, extra-deep pie shell)
15 ounces pumpkin puree
1/2 teaspoon salt
2/3 cup sugar (can use part honey)
1/2 cup orange juice
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp nutmeg
1/4 tsp. allspice
Combine all and pour into a pie shell. Bake at 350 degrees for 1 hour.
Coconut Oil Crust
1 1/2 cups flour
1/4 tsp. salt
6 Tbl. coconut oil
1/4 c. orange juice
Cut coconut oil into flour (salt already mixed into flour) until mixture looks clumpy, and all the flour has been incorporated. Drizzle over the juice (you can also use pareve “milk”) and stir with a fork until the mixture is all dampened enough for it to hold together in a single piece. You might need a drop more liquid. Let the dough rest for a few minutes and then roll it out into a circle that is about 12″. Fold it in quarters and place in the 9″ pie plate (regular depth, not deep dish). (Here are some pie crust making tips at King Arthur). Freeze the pie crust until it is hard. Then add the filling and bake.