This delicious vegan pumpkin pie is simple to make, allergy-friendly, and uses easy to find ingredients!
Make a single pie crust ahead of time and have it shaped and chilled for at least 30 minutes before you make the filling.
Add the salt, sugar, brown sugar, oat or all-purpose flour, cornstarch, and pumpkin pie spice to a mixing bowl. Whisk together.
Add the pumpkin and vanilla. Whisk again.
Stir the can of coconut milk until it is smooth, then add it to the pumpkin mixture. Whisk together very gently. You want it well combined, but you do not want to create any air bubbles.
Pour the filling into your chilled, unbaked pie crust. Cut a circle out of a square of foil to create a ring to protect the crust edge. The foil should be shaped so that only the crust edge will be covered.
Place the pie in the oven, then gently add the ring of foil to cover the crust edge.
Let the pie cool on a rack to room temperature (this takes a couple of hours), then chill it in the fridge for at least six hours before serving. I recommend making your pie in the afternoon or evening the day before you will serve it, but you can make it early in the morning to serve the same evening if necessary.