Vegan Hubbard squash pie is nestled in a perfectly flaky coconut oil crust, spiked with orange and clove and sweetened with natural maple syrup.

For crust – 2 ¼ cups flour – ½ - ¾ cup coconut oil cool enough to be solid (start with ½ cup and only add more if necessary) – 1 teaspoon salt – 1 tablespoon raw sugar – ⅓ - ½ cups ice water

For filling – 2 cups cooked Hubbard squash or sugar pie pumpkin, or any other pie-appropriate squash – ¾ cups coconut milk – ½ cup maple syrup – juice + zest of half an orange – ¼ teaspoon salt – 1 teaspoon cinnamon

– ½ teaspoon ginger – ¼ teaspoon allspice – a pinch of cloves – 2 tablespoon cornstarch – 2 tablespoon hot water

To get flesh out of a squash or pumpkin, cut it in half, scoop out the insides, and bake your squash with insides facing down at 375F until it can be easily pierced with a fork. Let the filling drain through a colander overnight if it's really watery.

To make crust, combine flour, salt and sugar in mixing bowl. Cut solid coconut oil into flour with two knives or a pastry cutter until mixture is crumbly and will stick together when you squeeze it.. Do not overwork.

Slowly add in ⅓ cup water, or until the dough comes together and holds when you make a handful of it. You will still have a lot of crumbs left, but it should be easy to shape the dough into a large ball. If necessary, add a little more water until the texture is right.

Turn dough onto a floured working surface. Without overworking it too much, shape dough into a ball and lightly flatten into a circle. If using right away, continue to making filling; if keeping for later, wrap tightly in plastic wrap and either freeze or chill. Make sure dough returns to room temperature and is pliable before using.

While dough is chilling, mix all filling ingredients together except for cornstarch and hot water. Mix those in a small bowl with a fork, ensuring all clumps dissipate and the liquid is uniform. Add to filling.

Preheat oven to 425F. When you're ready to bake pie, dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness of about ¾-inch with light, even strokes.

Roll out a circle about 1 inch larger than an upside-down pie plate, and transfer dough onto prepared pie plate with a spatula. Rolling the dough on parchment paper and then transferring it on the parchment paper to the pie plate also works well.

Fill pie shell with filling. Cut strips of aluminum paper and try to wrap those around your pie edges to prevent burning. Bake in a 425F oven for 15 minutes, then reduce heat to 350F and bake for another 50-60 minutes, or until an inserted knife comes out mostly clean and the pie does not jiggle (it will set further when it cools down).

Serve with sweetened coconut cream and sprinkled with some more grated orange zest.