Silky pumpkin puree gets whisked with rich, full-fat coconut milk and a warm blend of cinnamon, ginger, nutmeg, and cloves until completely smooth, then poured into a pie dish for that classic custardy fall filling. Cornstarch is the secret to a clean slice here, helping the filling set into a firm, jiggly-but-not-sloshy texture as it bakes low and slow after an initial high-heat blast. The crust bakes up crisp and golden around the edges, giving every bite a good crust-to-filling ratio. Letting the pie cool fully on a rack is key — that's what lets the filling firm up into that dense, spoonable texture everyone wants from a great pumpkin pie. This one's a genuinely solid choice for a gluten free dessert table, no one will guess it took any extra thought to get there. Serve it with a big dollop of whipped topping and you've got a holiday centerpiece that checks every box.
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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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