Celebrate the holidays the easy way with this simple gluten-free vegan pumpkin pie! With only 15 minutes prep time, and a no-bake filling, you can have this dairy-free pumpkin pie ready to go in a snap, so you can enjoy more time with your family (and spend less in the kitchen!).
Meanwhile, in a medium pot, add sugar, cornstarch, pumpkin pie spice, and salt. Stir.
Add canned pumpkin, coconut milk, and vanilla. Heat on medium high, stirring occasionally, until filling starts to bubble and thicken.
Remove from heat and pour into baked pie shell.
Cover with plastic wrap, making sure plastic wrap touches pie filling to prevent film. Refrigerate for at least 4 hours, but BEST if chilled overnight. Serve with dairy-free coconut whipped topping.
Notes
This pumpkin pie needs to be refrigerated for at least 4 hours until firm enough to cut. That being said, if you want "thicker" slices, please increase the cornstarch to 5 tablespoons.
The nutritional facts DO NOT include the pie crust, since it depends on what pie shell you use.