Silky pumpkin puree meets full-fat coconut milk in this stovetop-cooked filling, whisked with brown sugar and a warm blend of cinnamon, ginger, nutmeg, and allspice until it thickens into a smooth, glossy custard. Cooking the filling on the stove before it hits the crust means fewer cracks and a fully set, sliceable pie every time, with a matte, dry surface that tells you it's ready to come out of the oven. That coconut milk base gives the filling a rich, creamy body without ever feeling heavy, and a splash of vanilla rounds out the spice. The unbaked crust turns golden and crisp underneath while the filling sets into a dense, custardy layer above it. Chill it thoroughly before slicing for that clean, classic pumpkin pie cut. It's a solid choice for a peanut free dessert table, whether it's a holiday centerpiece or just a weeknight slice with coffee.
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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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