Crust:

In a food processor, add flour and salt, pulse to mix.
Next add coconut oil and lemon juice, pulse until mixture resembles crumbs.

Add ice water, one tablespoon at a time, until the mixture sticks together when pressed.  Should be fairly dry.  If the dough gets too wet, harden in fridge for 5-10 minutes.

Press the dough into a 8×8 inch pan or double the recipe and use a 13×9 inch pan.
Pre-baking the pie crust makes a better pie, though it is not absolutely necessary. Bake pie crust at 350F for 30 minutes with pie weights.  Remove pie weights and bake an additional 10 minutes.  Let pie crust cool.

Filling:

In a food processor, blend pumpkin and tofu until smooth. Add the rest of the ingredients and blend until smooth.

Fill the cooled pie crust.
Bake at 350F for 45 minutes.  Turn off the oven, open the oven door slightly to let the pie slowly come to room tempeture to help avoid cracking.

For best results, let the pie cool completely before cutting into bit size pieces.  Serve with your favorite whipped topping.