⅓cupsalted butterroom temperature, broken into pieces
For the filling:
115-ounce canpumpkin puree
1cupcanned full-fat coconut milk
Make the crust:
Preheat the oven to 375ºF. Combine all crust ingredients except water in a food processor fitted with the steel blade. Pulse 5-10 times to incorporate the butter into the dry ingredients, but do not over-process. Add the water and process to incorporate. The dough should hold together when pinched between your fingers. If not, add another teaspoon or so of water. Using wet fingertips, press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a baking sheet and bake for 10 minutes. Remove from the oven and increase the oven temperature to 425ºF.
Make the filling:
In a large bowl, whisk together all the filling ingredients. Pour into the crust and spread out evenly. Bake at 425ºF for 10 minutes. Reduce the oven temperature to 350ºF and continue baking for 30 minutes or until filling is just set. Cool completely on the baking sheet. Cover and refrigerate for at least 2 hours. Remove the outer ring of the pan, slice, and serve. Serve chilled or at room temperature. Store leftovers, covered, in the refrigerator for up to 3 days.