In a large bowl whisk together the flour, coconut sugar and salt. Once Fully combined, add the butter and mix with your hands or pastry cutter until fine crumbs form.
Add and mix in the water to the bowl 1 tbsp at a time until the dough begins to hold together (no crumbs).
Form the dough into a ball and place it on a piece of plastic wrap and flatten it into a circle and wrap it with the plastic wrap. Place in refrigerator for 1 hour or overnight. Let the dough sit on the counter for 10 minutes so it is easier to work with.
Sprinkle about 2 tbsp flour on a large sheet of parchment paper or cutting board and place the dough on top then sprinkle additional flour on top. Roll into a round ⅛ inch thick circle.*
Flip the crust into a pie pan and trim off any excess crust. Set aside.
Preheat oven to 425 degrees. Add all the filling ingredients to a bowl and mix until fully combined. Pour the filling into the pie pan with the crust. Place in oven and cook for 15 minutes. Reduce the heat to 350 and cook for an additional 40 minutes.
Remove from oven and let cool. Enjoy!
Notes
*If the dough starts cracking or falling apart, form the dough back into a ball and add one more tbsp cold water and roll out again.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2019/11/20/classic-pumpkin-pie/