This pie leans on real pumpkin puree and rich coconut milk for its silky, custardy filling, thickened on the stovetop with cornstarch so it sets into clean, sliceable wedges. Warm spices — cinnamon, ginger, nutmeg, and allspice — plus a splash of vanilla give it that cozy, classic pumpkin pie flavor in every bite. The filling gets cooked gently on the stove before it ever hits the oven, which means less time baking and a filling that's already smooth and lump-free when it goes into the crust. A slow bake brings the top to a matte, set finish, and a long chill afterward locks in that dense, sliceable texture everyone loves in a good pumpkin pie. It's an easy make-ahead dessert that fits neatly into a lower added sugar spread, no fuss required at the table.
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Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.
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