Name: Coconut Milk Pumpkin Pie
Yield: 8 servings
Cuisine: Vegan
Ingredients: 1 prepared vegan graham cracker crust (9-inch); 1 (15 oz) can pumpkin purée (not pumpkin pie filling); 1 (13.5 oz) can full-fat coconut milk; ¾ cup brown sugar; ¼ cup cornstarch; 2 tsp pumpkin pie spice; 1 tsp cinnamon; ½ tsp ground ginger; ¼ tsp ground cloves (optional); ½ tsp salt; 1 tsp vanilla extract

INGREDIENTS

8 servings

Crust

1 prepared vegan graham cracker crust (9-inch)

Filling

1 (15 oz) can pumpkin purée (not pumpkin pie filling)
1 (13.5 oz) can full-fat coconut milk
¾ cup brown sugar
¼ cup cornstarch
2 tsp pumpkin pie spice
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves (optional)
½ tsp salt
1 tsp vanilla extract

METHOD

Make it

1
Preheat the oven to 350°F (175°C).
2
In a large bowl, whisk together all filling ingredients until completely smooth.
3
Pour the filling into the graham cracker crust.
4
Bake for 50–60 minutes, until the edges are set and the center has just a slight jiggle.
5
Cool completely on a wire rack.
6
Refrigerate at least 4 hours, preferably overnight, before slicing.

Cooking notes

Choose a vegan crust without honey or dairy.
This coconut-milk variant is materially distinct from the final tofu pie.

Serving suggestions

Vegan whipped topping or coconut whipped cream.