(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 degrees F.
Add the flour, sugar and salt to the food processor and pulse to combine. Add the cold Plant Butter and shortening. Process for about 10 seconds, until it looks like a coarse meal.
While the food processor is running, pour in 4 tablespoons of ice cold water. When it begins to clump together, stop.
Roll out the dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up the edges and allow the dough to drape down into the dish. Trim, leaving a 1” overhang. Fold the excess dough under and crimp the edge.
Add the maple syrup and vanilla to a medium saucepan on medium heat and warm for about 2 minutes then remove from the heat and set aside.
Add to the maple syrup mixture, canned pumpkin, coconut cream, Country Crock® Plant Cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch to a large bowl and blend with a hand mixer until smooth. Pour the mixture into the pie crust.
Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 5 hours or overnight is best.
Just before serving, sprinkle the pie with white sugar and, using a kitchen torch, brûlée until the sugar is melted and dark brown.
Using an electric hand mixer or stand mixer, whisk all the whipped cream ingredients together on high until the Country Crock® Plant Cream thickens and stiff peaks form.
Slice and serve with Country Crock® Plant Cream. Enjoy!
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