If you are looking for a vegan alternative to traditional pumpkin pie, try this recipe:
For the crust
1+1/2 cups ground quick oats
1/4 cup melted coconut oil
Pinch of salt
Water as needed
For the filling
13.5 oz light coconut milk
2 tbsp brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp pure vanilla extract
15 oz pumpkin puree
2 tbsp chia seeds
Prepare your crust by adding the melted coconut oil to the ground quick oats. and salt. Add water one tablespoon at a time until a dough-like consistency is achieved.
Press down to cover the bottom and sides of your pie dish
Bake for 4-7 minutes at 350 degrees.
Meanwhile, in a large bowl, mix together coconut milk, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla extract.
Add chia seeds and let them "bloom" (absorb the liquid) for a few minutes, then fold the mixture unto the pumpkin puree.
Pour the mix on the pie crust and chill until it sets.