Checking the ingredient list, nothing here is built on soy — no tofu, soy sauce, edamame, or soy-based vegan crust callouts to worry about, so this one comes together simply as written. Rich pumpkin puree meets full-fat coconut milk for a filling that bakes up silky and dense, warmed through with cinnamon, ginger, nutmeg, and cloves for that classic spiced pie flavor. Cornstarch does the thickening work here, giving you a clean slice instead of a soupy one once the pie has fully cooled. The par-baking method — a hot blast at 425°F followed by a slow finish at 350°F — sets the edges while keeping the center just barely wobbly, exactly how a good custard pie should look coming out of the oven. Let it rest at room temperature for a couple of hours so the filling firms up completely before you cut in. It's a cozy, holiday-ready dessert that fits neatly into a soy free spread without any fuss.
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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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