The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious vegan pumpkin pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table!
Preheat the oven to 400°F.
If you're not using a premade crust, roll out your dough and drape it into a 9-inch pie pan. Press it into the pan, trim the excess, and crimp the edges if desired.
Use a knife to poke a few holes in the bottom and sides of the pie crust.
Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice.
Place the crust into the oven and bake it for 15 minutes.
While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl.
Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes.
When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula.
Place the pie into the oven and turn the temperature down to 350°.
Bake the pie until the center is just set, about 50 minutes.
Remove the pie from the oven and allow it to cool completely before cutting (at least 4 hours).
Serve the with whipped coconut cream or dairy-free whipped topping.