• Prepare one batch of my vegan pie crust recipe. Roll the crust following the pie crust recipe and place the rolled crust into a greased 9-inch pan. Prick the crust with a fork, set aside, and don't prebake it.
• In a large mixing bowl, whisk the cornstarch and coconut milk or coconut cream until well dissolved.
• Whisk in all the remaining pumpkin pie filling ingredients: pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, cloves, salt, and vanilla extract.
• Pour the pumpkin pie filling into the prepared crust and bake it for 50-65 minutes at 350°F (180°C) until the top of the pie is set if touched. The sides should be fully set and firm. The center is still slightly jiggly but dry on the top and firm on the sides.
• If the edges of the crust darken too fast, cover them with foil.
• Remove from the oven and cool down on the pie plate until it reaches room temperature.
• Film the pumpkin pie with plastic wrap, pressing gently until the wrap touches the pumpkin pie filling. This prevents the top from drying and makes the pumpkin filling custardy and moist. Refrigerate overnight or at least 4 hours before serving.
• Serve with whipped coconut cream and a dust of extra cinnamon.

Storage

• Store leftovers in the fridge for up to 3 days.