Pumpkin Pie

Pie Dough

1. Pulse flour, sugar, and salt in a food processor a few times. Add cubed plant butter to the food processor, and pulse until the plant butter is incorporated and the mixture is crumbly.
2. Transfer to a large mixing bowl and sprinkle ice water -small amounts at a time- over the mixture. Stir with a fork, and add more water, until the dough comes together.
3. Knead dough into a disk. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
4. After the dough has chilled, lightly flour a clean countertop and roll the disc into a 12'' circle. Add small amounts of flour to the countertop, rolling pin, and hands if the dough starts to stick. Carefully transfer to a 9'' pie dish. Tuck the dough that is hanging over the edge of the dish under itself. Crimp the crust with your finger, or a fork. Chill for at least 30 minute before baking.

Pumpkin Pie

1. Preheat oven to 350°. Add all ingredients to a blender and blend on high speed until smooth. Pour filling into the prepared pie crust. Bake for 1 hour. The center will be a little jiggly. Chill pie before slicing.