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For the pie crust:
For the pie filling:
1/2 C sugar
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg (I personally grate nutmeg until my heart says "that's enough")
2 large eggs + 1 egg yolk
2 C pumpkin purée
2/3 C sweetened condensed coconut milk
1/3 C evaporated coconut milk
2 tbsp maple syrup
Preheat the oven to 425 degrees. Take the pie crust out of the freezer and let it thaw slightly according to the package's instructions (typically 10-15 minutes). Line the pie dough with foil, leaving some overhang for pull tabs. Fill the pie with dry beans. Bake until the pie crust is dry around the edges and slightly brown, about 17-20 minutes.
Remove the foil and beans (save the beans!) from the pie crust. Brush the pie crust with an egg wash and bake for another 8 minutes.
Reduce the oven temperature to 325 degrees and place the pie crust aside. Mix all pie filling ingredients in a large mixing bowl. Pour the pie filling into the crust and bake until the pie's middle wobbles like Jell-O, about 60-80 minutes. Let the pie cool for at least 3 hours before digging in!
Serve with dairy-free whipped cream and bottoms up!