This silky, spiced pumpkin pie starts with a cornstarch-thickened filling cooked right on the stovetop, so the pumpkin puree, brown sugar, and warm spices meld together before the pie ever hits the oven. That extra step means the custard sets up smooth and dense, with none of the cracking or weeping you sometimes get from a straight bake. Coconut milk lends a rich, velvety body to the filling while letting the cinnamon, ginger, nutmeg, and allspice really shine through. A long, slow chill after baking is what gives each slice that clean, sliceable set and deep, matte finish on top. It's an easy make-ahead dessert that fits beautifully into a vegetarian spread, whether you're planning a holiday table or just craving pie season year-round. Finish it with a cloud of whipped topping and it's ready to serve straight from the fridge.
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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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