Silky pumpkin puree gets whisked with rich coconut milk, warm cinnamon, ginger, nutmeg, and allspice, then cooked on the stovetop until it thickens into a smooth, glossy custard before it ever hits the crust. That stovetop step matters — it means the filling sets up with a clean, sliceable texture and a deeply spiced flavor, with no glossy or wet spots once it's baked and chilled. The result is a matte, custardy pie with edges that hold their shape and a center that stays just barely tender. Cornstarch does the thickening work here, so every slice cuts cleanly after a solid chill in the fridge. It's a make-ahead dessert that's easy to prep a day in advance, and it's a genuinely solid choice for a gluten free holiday table. Top it with a cloud of whipped cream and dig in.
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Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
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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