Cooking Instructions:

Preheat your oven to 375 degrees F. Prepare your gluten-free and vegan pie crust according to your recipe or package instructions.

Once the oven is preheated, par-bake the crust for about 10-15 minutes. Use parchment paper and pie weights to prevent bubbling during baking. Remove from the oven and let it cool slightly.

In a saucepan over medium-high heat, whisk together the pumpkin puree, non-dairy milk, brown sugar, pumpkin pie spice, vanilla extract, and salt. Cook the mixture until it thickens, stirring frequently, for about 5-7 minutes.

Pour the thickened filling into the par-baked crust, smoothing the top with a spatula. Bake at 350 degrees F for an additional 10-12 minutes, or until the top has set.

Remove the pie from the oven and allow it to cool before serving. Serve with vegan coconut whipped cream if desired.

For extra tips, guarantee you choose a high-quality pumpkin puree for the best flavor and texture. If using a sweetener other than brown sugar, adjust the quantity according to your taste preferences, as some sweeteners are sweeter than others.

Feel free to experiment with additional spices like nutmeg or ginger to create your perfect pumpkin pie flavor. Enjoy this delicious dessert with friends and family, knowing it's both gluten-free and vegan!