Here’s a simple guide to creating your Vegan Pumpkin Filo Pie:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a large bowl, combine the pumpkin puree, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, salt, cornstarch, and maple syrup. Mix well until smooth and evenly combined.
3. Prepare the Filo: Carefully unroll the filo pastry and cover it with a damp towel to keep it from drying out.
4. Grease the Baking Dish: Take a 9-inch pie dish and brush it with melted coconut oil.
5. Layer the Filo: Place one sheet of filo in the pie dish, brushing it lightly with coconut oil. Repeat this with several more sheets (about 6-8 sheets), layering and brushing with oil in between.
6. Add Filling: Pour the pumpkin filling into the layered filo base, spreading it evenly.
7. Top with Filo: Continue layering more sheets of filo over the filling, brushing each layer with oil until you have about 6-8 layers on top.
8. Trim Edges: Fold the edges of the filo back over the filling if any excess hangs over the sides. Brush the outer edges with additional coconut oil.
9. Bake: Place the pie in the oven and bake for 40-45 minutes or until the filling is set and the top is golden brown.
10. Cool: Once baked, remove from the oven and allow to cool for 15-20 minutes before slicing.

Following these steps will help you create a stunning Vegan Pumpkin Filo Pie effortlessly.