1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until thickened, 8–10 minutes. Remove from heat and cool.

3. Roll out one sheet of pie crust on a lightly floured surface. Use a ghost-shaped cutter to cut 8 bottom shapes. Place on prepared baking sheet.

4. Cut matching tops from second crust sheet. Spoon 1–2 tbsp cooled blueberry filling onto each bottom crust, leaving a border.

5. Brush border with plant-based milk. Place top crusts over filling and seal edges with a fork. Brush tops with plant-based milk for golden color.

6. Bake for 18–22 minutes or until crusts are golden brown. Transfer to a wire rack to cool completely.

7. In a small bowl, whisk powdered sugar, lemon juice, and plant-based milk until smooth. Drizzle over cooled pies.

8. Optional: use melted chocolate or extra blueberry compote to create eyes and mouths for a spooky effect.

9. Serve at room temperature or warm. Store leftovers in an airtight container for up to 2 days.