- 1 unbaked (8 inch) single pie crust
- 1 (15 ounce) can pumpkin puree
- 1 cup So Delicious® Dairy Free Original Coconut Milk
- 3/4 cup raw turbinado sugar
- 3 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 pinch ground allspice
- Vegan whipped topping
- Powdered sugar
- Preheat the oven to 350 degrees. Place pie crust in an 8-inch pie pan. Combine pumpkin, coconut milk, sugar, cornstarch, cinnamon, ginger, salt, and allspice in a powerful blender or food processor until smooth. Pour mixture into pie shell and bake for 60-70 minutes. Remove from the oven and place on a cooling rack until completely cooled. Cover in plastic wrap and refrigerate for at least four hours (overnight is better) before serving. Garnish with vegan whipped topping and powdered sugar.