1 premade pie crust (Wholly Wholesome is gluten and allergen free and tastes GREAT! If using Wholly Wholesome crust, bake at 375 degrees F for 8-10 mins.)
3/4 cup + 6 tbs sugar (separated)
1/4 cup + 1 tbs unsweetened cocoa powder
1 tbs vegetable, canola, or coconut oil
1 3/4 cups (1 13.5 ounce can) coconut milk or milk of choie - divided (unsweetened)
4 tablespoons + 1 tsp cornstarch or arrowroot powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 ounces) pumpkin puree
3 tbs bourbon
Preheat oven according to pie crust package instructions
Place prepared pie crust in a large bowl. Add cocoa powder and 3 tbsp sugar and knead until well combined. If the mixture is dry, add vegetable oil and continue to work dough into a large ball. Place dough between two pieces of parchment paper and roll out to form a 12"-14” round disc. Transfer to a 9” pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1” overhang. Fold overhang under and crimp edge. Bake according to package directions and set aside.
In a medium saucepan, combine 1 1/2 cups coconut milk and 3/4 cups sugar. Bring to a boil over medium-high heat.
In a small bowl, whisk together cornstarch, bourbon and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into coconut-sugar mixture. Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine.
Reduce to low heat and add pumpkin. Whisk until thoroughly combined.
Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.
You can serve the pie as-is, OR, to really dress it up, sprinkle pie with 2-3 tbs of remaining granulated sugar and brûlée. Not sure how to brûlée? Demo video coming soon!