Method For the Pie

1. Preheat the oven to 375 degrees Fahrenheit. Place the prepared pie plate on a baking tray.
2. In the bowl of a food processor, combine the pumpkin purée, maple syrup, brown sugar, coconut milk, cornstarch, salt, ginger, cinnamon, nutmeg, and cloves, and process until smooth, scraping the side of the food processor bowl as necessary. Pour the mixture into the pie crust, then smooth the top. Brush the exposed crust with non-dairy milk, then sprinkle with the optional turbinado sugar for a sweet and sparkly finish.
3. Bake for 45-55 minutes, until the filling looks mostly set and is starting to crack around the edges. If the crust browns before the filling is fully baked, use strips of foil to loosely cover the crust, then return to the oven for the time remaining.
4. Cool at room temperature on a wire rack, then transfer to the refrigerator to chill for at least four hours. Keep any leftovers refrigerated for up to five days.

Method For the Crust

1. In a medium-large bowl, combine the flour, sugar, and salt, and whisk together to mix. Cut the cold vegan butter into ¼-inch cubes, add to the bowl of dry ingredients, and place the entire bowl in the freezer to chill for 10 minutes. (Alternatively, leave to chill in the refrigerator for at least 30 minutes, or up to several hours.)
2. Using either a pastry cutter or two knives, cut the vegan butter into the flour mixture until the butter pieces are the size of small pebbles. (Alternatively, use a food processor, pulsing a few times until the shortening pieces are the desired size. Be very careful not to allow the dough to gather up into a ball: overworking the dough will result in tough pastry.) Mix together the apple cider vinegar and ice water in a small bowl, then pour over the crumbly dough, mixing together gently with a fork until the dough just holds together. Add in extra ice water as needed, one tablespoon at a time, if the dough is too dry.
3. Flour a work surface, then gather the dough up into a ball and transfer it from the bowl to the floured surface. Pat the dough out into a rough circle approximately 5-6 inches across, then wrap the disc in plastic wrap, place in the refrigerator, and allow to chill for at least 1 hour, or up to a couple days. (The dough can also be frozen at this point, for later use.) Chilling the dough allows the gluten to relax, which will make the crust more tender.
4. When you’re ready to roll the crust, flour a large piece of parchment paper, unwrap the chilled dough, and place the disc on the floured parchment. Sprinkle some more flour on top of the disc, then use a rolling pin to roll the dough out into a circle that’s a several inches larger than your pie plate. Place the pie plate with the open surface flush against the rolled out crust, then, with one hand under the parchment and one securing the pie plate, flip everything over so the crust is sitting atop the pie plate. Gently peel off the parchment paper, press the crust down into the pie dish, and trim the edges. Decoratively crimp the edge however you like, or leave the edge plain if using a double or lattice crust later, then proceed with your recipe.

Method For Coconut Whipped Cream

1. Refrigerate the coconut milk or cream for 24 hours or longer — this step is essential in achieving the perfect texture. Open the can from the bottom, pour off the coconut water (reserve for smoothies if you like), then scoop out the thick coconut cream into a medium bowl. Add the powdered sugar and vanilla, then use a hand mixer to whip the mixture until lighter-textured and fluffy. (Alternatively, use a standing mixer with the whisk attachment.) Serve immediately, or refrigerate until needed. The coconut whipped cream will keep in the refrigerator for 3-5 days.