Dessert pie

 Vegan pumpkin pie

• 1 ¾ cups pumpkin purée (1, 14 oz can), (not pumpkin pie filling!)
• ¾ cup full-fat coconut milk, (see notes for substitutions and more info)
• ½ cup brown sugar
• ¼ cup cornstarch
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 9" pie crust

Instructions

1. Preheat oven to 350°F (180°C)
2. Mix all ingredients except pie crust in blender or bowl
3. Pour into pie crust, smoothing top with spatula
4. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. 
5. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Taken from https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/#recipe