Ingredients (Serves 8)

• 1 (15 oz) can pumpkin
• 1 (13.6 oz) can coconut milk (full fat)
• 3/4 cup sugar or sweetener equivalent
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 package unflavored Gelatin (this may not be vegan, but you can substitute a vegan option like Agar found in health food stores and Whole Foods)
• 1/4 cup warm water
• 1 graham cracker crust pie shell (you can make your own using graham cracker crumbs and Earth Balance or butter or buy a pre-made one)

Instructions

• 1. Put can of coconut milk in the freezer! It needs to be well chilled.
• 2. Once coconut milk is well chilled, remove from freezer, open can and remove contents into a mixer bowl to be whipped. Whip until resembles whipped cream.
• 3. While the coconut milk is whipping, mix one package of gelatin with the warm water. Set aside.
• 4. Add all remaining ingredients (not the gelatin yet) and whip. Once combined and whipped, slowly add the softened gelatin to the pumpkin mixture. Whip.
• 5. Pour contents into the pre-made graham cracker crust. Place a lid or plastic wrap over the pie and chill until ready to serve.
• Serve chilled.