Prepare pie crust, whether store bought or made by hand. If store bought, you may bake the frozen pie crust for 25 minutes at 350⁰ F to prevent it from becoming gummy. (Optional)

Preheat oven to 350° F.

Open the can of chilled, full fat coconut milk. Half of the can will be coconut milk and the other will be a thick, dense layer of coconut cream. Scoop out the coconut cream. It should equal one cup (or close to it). Place into a medium-sized bowl. Discard the liquid or save it for smoothies.

Place the remaining ingredients for the filling into the bowl and mix with a hand or stand mixer. Blend well.

Pour pumpkin mixture into the prepared pie crust and place
in the oven for 50 minutes to 1 hour at 350° F. If the edge of the crust begins to look golden, gently lay a piece of parchment paper on top of the pie to prevent it from burning.

Remove pie from the oven and let cool for one hour, then chill for 2 hours. This gives the filling time to firm up before slicing.

Garnish with whipped cream. Sprinkle ground cinnamon on top
of the whipped cream for a bit of flair.

Notes:
Serve with: Coconut Whipped Cream, Nice Cream, Yogurt Ice Cream.

If pressed for time, use a commercial vegan pie crust.

Select a gluten-free pie crust or make your own.