This no-bake eggless pumpkin pie recipe is made with just a few ingredients. Creamy coconut milk adds a tropical flare, festive ginger gives a bite, and a graham cracker crust makes this ready in a jiff! Plus, it’s vegan and could easily be made gluten free with the right premade crust.
Step 4:Bring the mixture to a boil while stirring constantly. Boil until it becomes darker in color and thicker in consistency, usually for at least 5 minutes or up to 10 minutes.
Step 5: Pour filling into the premade pie crusts. Cover with plastic wrap or place in tupperware with a lid and transfer to the fridge to set for at least 2 hours, but preferably overnight.