Coconut-Rum Pumpkin Pie

To prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer or large mixing bowl. Add butter and toss to coat with flour. Refrigerate for at least 30 minutes and up to 1 hour.

Mix on low speed, using the paddle attachment, until the butter forms almond-size pieces, 2 to 3 minutes. (Alternatively, use your fingers to work the butter and flour together until the butter forms almond-size pieces.) Add oil and mix or stir until incorporated, about 30 seconds. Add 3 tablespoons water and mix or stir just until the dough comes together. If it seems dry, add the remaining 1 tablespoon water. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll out on a lightly floured surface into a 12 1/2-inch round. Transfer to a 9-inch pie pan and crimp edges. Chill the crust in the freezer for 15 minutes.

Position rack in lower third of oven; preheat to 450°F.

Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more. Reduce oven temperature to 325°F.

Meanwhile, prepare filling: Whisk eggs in a large bowl until lightly beaten. Add pumpkin, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt and whisk until combined. Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.

Pour the filling into the crust. Bake until the filling is set and a knife inserted in the center comes out clean, about 1 hour 10 minutes. Let the pie cool on a wire rack for 10 to 15 minutes. Refrigerate for 30 minutes. Garnish with coconut, if desired.