Ingredients:

Crust

• 1¼ cups unbleached wheat flour
• 2 tsp granulated cane sugar (optional)
• ½ tsp kosher salt
• ½ cup cold Miyoko’s butter, cut into cubes
• ½ cup ice water
• 1 Tbsp bourbon whiskey

Pie

• 1 (3-4 lb) butternut squash, about 2 cups puree
• 1 cup heavy coconut cream (or full fat coconut milk)
• ¼ cup brown sugar, or to taste
• 2 Tbsp bourbon whiskey
• 1 Tbsp maple syrup
• ¼ cup tapioca starch or cornstarch
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• ½ tsp ground ginger
• ¼ tsp ground cloves

Instructions:

1. Whisk together flour, cane sugar, and salt in a medium bowl. With a pastry blender or fork, cut in vegan butter until the mixture resembles coarse meal, with some pea sized pieces. 
2. Mix bourbon into the ice water. Mix water mixture into the flour mixture 1 Tbsp at a time until dough gathers into a shaggy ball. We used about 5 Tbsp, but it will vary. 
3. Wrap dough in plastic wrap and form into a thick disk with smooth edges (this will make it easier to roll out).Place in the freezer for about 30 minutes. You don’t want it frozen solid, but very cold. If made ahead, the dough will keep several days in the fridge.
4. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or a silicone mat. Cut the squash in half lengthwise and scoop out seeds and stringy bits. Place the squash cut side down on the prepared baking sheet. Bake uncovered for 60 minutes, or until it can be easily pierced with a fork.
5. Once the squash is cool enough to handle, peel off the skin and discard. Place squash in a large mixing bowl and puree until smooth with an immersion blender.
6. Whisk in coconut cream, brown sugar, bourbon, and maple syrup. 
7. In a small bowl, whisk together cornstarch, cinnamon, nutmeg, salt, ginger, and cloves. Stir into the squash puree until well mixed.
8. Preheat the oven to 350°F. 
9. Roll out dough on a floured surface to a 14-inch circle. Place it on your pie plate so at least an inch of dough hangs off the side. Trim to a 1-inch overhang with a sharp knife or scissors to even out the crust. Fold the excess dough under, and flute or crimp with a fork. Refrigerate for another 30 minutes while the oven preheats. 
10. Line the crust with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 12 minutes. Remove foil and weights and bake for another 5 minutes.
11. Fill the hot par-baked pie crust with pie filling and carefully place in the oven. Bake for 50-60 minutes, or until the center reads 175°F with an instant read thermometer. Cool on a rack to room temperature and refrigerate at least 3 hours before slicing.

Serves 8