High Protein Vegan Pumpkin Pie

1 ½ cup all-purpose flour ½ teaspoon salt ½ cup shortening ¼ - ⅓ cup ice water

FOR THE FILLING:

1 15 ounce can pumpkin 8 ounce extra-firm silken tofu ½ cup pure maple syrup 1 tablespoon cornstarch 1 tablespoon pumpkin pie spice 2 teaspoon vanilla extract ½ teaspoon salt

FOR THE TOPPING

1 15 ounce can full-fat coconut milk, refrigerated overnight ¼ cup powdered sugar