This is the pie crust that I use. It makes two 9-inch pie crusts, which is actually enough for two pies (or one double-crust pie). You can halve the recipe or freeze the second half of the dough for another pie. To save time, you can use a store-bought pie crust instead if you wish.
Find it online: https://chefinmedicine.com/vegan-pumpkin-pie/