Start by preheating your oven to 350°F (175°C). This ensures that the oven is hot and ready to bake your pie to perfection.

If you’re using a store-bought pie crust, simply place it in a 9-inch pie dish. If preparing the crust from scratch, roll out the dough and press it into the pie dish, pinching the edges to create a decorative border.

To achieve a crispier crust, bake it for 8-10 minutes at 350°F before pouring in the filling. This is optional but helps avoid a soggy bottom!

Using a large bowl, thoroughly whisk the pumpkin puree, coconut milk, and brown sugar until smooth and well blended.

Add in the eggs (or egg substitute) and whisk until fully incorporated. The eggs help bind the filling, giving it that beautiful, creamy texture.

Sprinkle in the cinnamon, nutmeg, ginger, and salt. Mix until the spices are evenly distributed throughout the filling. The smell of these warm spices will already have you excited!

Carefully pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula. Don’t worry if it’s a little uneven; it will settle out as it bakes.

Set the pie on the center rack of your preheated oven. Bake for 45-55 minutes, or until the center is set but still slightly jiggly. You can check for doneness by inserting a knife or toothpick into the center—if it comes out clean, the pie is ready. Keep an eye on the crust; if it’s getting too dark, you can cover the edges with aluminum foil or a pie shield.

After baking, take the pie out of the oven and let it cool on a wire rack for a minimum of 2 hours. This helps the filling firm up and makes slicing much easier. If you’re in a hurry, you can refrigerate the pie for an hour to speed up the cooling process.

Once cooled, your pie is ready to be served! For an extra special touch, top it with a dollop of whipped coconut cream and a sprinkle of cinnamon or nutmeg. You can even add a few toasted pecans for a little crunch.