Silky pumpkin puree meets full-fat coconut milk in this custardy filling, spiced with cinnamon, ginger, nutmeg, and cloves for that unmistakable cozy, warm-spiced flavor. Cornstarch is the secret to a filling that slices cleanly instead of slumping, while a splash of vanilla rounds everything out. The high-heat start followed by a slow bake gives you that perfect set edge with a gentle wobble in the center — no cracked or overbaked custard here. Poured into a flaky, crimped crust, this pie cools into a dense, velvety slice that tastes just as rich as any classic version. It's a solid choice for anyone watching added sugar, letting the pumpkin and spices do most of the work instead of leaning on sweetness. Make it a day ahead if you can — the flavor and texture only get better once it's fully chilled and set.
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Position a rack in the lower third of the oven and preheat to 425°F (220°C). Press or roll the vegan pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a large mixing bowl, whisk together the pumpkin puree, full-fat coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth with no cornstarch lumps visible.
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