Ingredients

• 1 15-ounce can pumpkin puree
• 1 7-ounce can sweetened condensed coconut milk
• 1/2 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• Pinch of salt
• 1 GF vegan piecrust
• 1 can of coconut milk for whipping cream
• 2 TBSP icing sugar

Instructions

1. FOR THE PIE:
2. Preheat oven to 350° F.
3. Combine pumpkin, coconut milk, sugar, cornstarch, vanilla, pumpkin pie spice and salt in a blender. Pulse until smooth.
4. Pour pumpkin mixture into pie crust. Place on a rimmed baking sheet and bake until the center is slightly wobbly and the edges are cracked (about 60 minutes).
5. Remove from the oven and let cool. Transfer to the refrigerator and chill 4 hours or overnight.
6. FOR THE COCONUT WHIPPED CREAM:
7. Put 1 can of coconut milk in refrigerator overnight.
8. Whip cold coconut milk with icing sugar in a mixer.