Ingredient

• 1 Vegan Pie Crust*
• 3 cups canned pumpkin puree
• 1 (13.5-fluid-ounce) can coconut cream, solids and liquid
• ¾ cup brown sugar
• ¼ cup cornstarch
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• ¼ teaspoon sea salt
• Vegan whipped cream, or Coconut Whipped Cream, for serving

Direction

1. Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for 30 minutes.
2. Preheat the oven to 350°F. Position a rack in the lower third of the oven.
3. In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.
4. Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.
5. Allow to cool completely, then cover and chill for 4 hours or overnight.
6. Slice and serve with vegan whipped cream.