If you're making a homemade vegan pie crust, start by chilling the dough for at least 2 hours. Once chilled, roll it out on a well-floured surface, then transfer it into a pie pan and crimp the edges. Chill again for 30 minutes.

Set your oven to 350°F (175°C) and place the oven rack in the lower third.

In a high-speed blender, combine canned pumpkin puree, coconut cream, brown sugar, and cornstarch. Add pumpkin pie spice, vanilla extract, and sea salt. Blend until smooth and creamy.

Pour the pumpkin filling into the chilled pie crust, smoothing the top with a spatula.

Place the pie on a baking sheet and bake for 55 to 70 minutes until the crust is golden and cracks appear on the filling while slightly jiggly in the center.

Let the pie cool at room temperature for an hour, then chill in the refrigerator for at least 4 hours or overnight.