Gluten-Free, Soy-Free, Dairy-Free Pumpkin Pie

For the Crust (or use store-bought GF/DF crust)

• 1 ½ cups gluten-free all-purpose flour blend
• ¼ tsp sea salt
• ½ cup solid coconut oil or vegan butter (cold)
• 3–5 tbsp ice water

For the Filling

• 1 (15 oz / 425g) can of pumpkin puree
• ¾ cup canned full-fat coconut milk
• 2 large eggs
• ½ cup maple syrup or coconut sugar
• ¼ cup unsweetened applesauce
• 1 ½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp sea salt
• 1 tsp vanilla extract