Rich pumpkin puree and creamy coconut milk simmer together on the stovetop with brown sugar and warm spices — cinnamon, ginger, nutmeg, and allspice — until the filling thickens into a smooth, custardy base with zero lumps of cornstarch left behind. That pre-cooked filling gets poured straight into a chilled crust and baked until the edges set and the center just barely wobbles, which means no undercooked centers or cracked tops to worry about. The result is a deeply spiced, silky-smooth pie with a matte, dry surface that slices cleanly once fully chilled. It's a make-ahead dessert that's easy to prep the night before a holiday gathering, and it fits neatly into a vegan spread without missing any of that classic pumpkin pie flavor. Slice it cold, add a spoonful of topping if you like, and it's ready to serve.
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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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