Dairy-Free Pumpkin Pie

Pulse whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a food processor until fully combined, 3 to 4 times. Add shortening; pulse until the mixture resembles coarse meal, 8 to 10 times. Drizzle 4 tablespoons ice water over the mixture; pulse just until moist clumps form, 5 to 6 times, adding up to 1 tablespoon water if needed. Gather the dough into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400 degrees F. Lightly coat a 9-inch pie pan with cooking spray. Roll the dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into the prepared pan; fold edges under and crimp. Prick bottom and sides of the crust with a fork. Line the dough with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes; remove the weights and parchment paper. Continue baking until the edges of the crust are very lightly browned, 6 to 8 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Meanwhile, reduce oven temperature to 350 degrees F. Whisk pumpkin, coconut milk, brown sugar, cornstarch, vanilla, cinnamon, ginger and nutmeg in a large bowl until completely smooth. Pour the mixture into the cooled crust.

Bake until the center is almost set, 45 to 50 minutes, shielding the edges with foil after 20 minutes to prevent excessive browning. Transfer to a wire rack and let cool completely, about 2 hours. Refrigerate the pie, covered, for at least 8 hours or up to 24 hours. Serve with whipped topping, if desired.