Perfect Pumpkin Pie

1. Prepare the Crust

In a food processor or with a whisk, combine the flour, sugar, and salt. Add the cold coconut oil and pulse or mix until the mixture resembles coarse crumbs. Gradually add the ice water, a little at a time, until the dough starts to come together. Be careful not to overwork the dough. Once it holds together, shape it into a disk, wrap it in plastic wrap, and let it chill in the refrigerator until you're ready to use it.

2. Roll Out the Dough and Prepare the Crust

On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer it to a pie plate, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges and flute the edges for a decorative finish.

3. Make the Filling

Blend the pumpkin puree, soaked cashews, sugar, tapioca starch, cinnamon, ginger, nutmeg, cloves, molasses, and vanilla extract in a food processor until the mixture is smooth and creamy. The cashews will create a custard-like texture that makes the filling rich and velvety.

4. Bake the Pie

Spoon the pumpkin filling into the prepared crust, spreading it evenly. Place the pie in the oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving. This cooling period allows the pie to set perfectly, ensuring each slice holds its shape.