Pumpkin pie

1. Prepare the dough:
   – Mix the flour, sugar and a pinch of salt in a bowl.
   – Add the vegan margarine in small pieces and sand the mixture with your fingertips until you obtain a crumbly texture.
   – Add the cold water a little at a time and knead until the dough forms a homogeneous ball. Wrap in cling film and leave to rest in the fridge for 30 minutes.
   – Prepare the pumpkin purée (if you make it yourself):
   – Cut a pumpkin in half, remove the seeds and bake in the oven at 180°C for about 45 minutes until the flesh is tender.
   – Scrape out the flesh and blend to obtain a smooth purée.
2. Prepare the garnish:
   – In a large bowl, mix together the pumpkin purée, coconut milk, sugar, cornflour and spices (cinnamon, ginger, nutmeg, cloves).
   – Add the vanilla extract and a pinch of salt. Mix well to obtain a smooth filling.
3. Assembly:
   – Roll out the pastry on a floured work surface and place in a tart tin.
   – Pour the pumpkin filling over the pastry and smooth the surface.
4. Baking time:
   – Bake in a preheated oven at 180°C for 45 to 50 minutes, until the filling is set.
   – Leave to cool completely before serving to allow the pie to firm up.

Serve your pumpkin pie with vegan whipped cream or a scoop of vegan ice cream for even more indulgence!