In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. You can also combine in a blender. Pour into the par-baked pie crust and carefully transfer to the oven. Bake for 45-55 minutes. The filling will be jiggly and will set overnight. Be sure to cover the crust edges with foil or a crust shield if they are getting dark.
Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up over night. Serve chilled with dairy free whipped cream.
Notes
You can use a frozen pie crust, thawed, without par-baking. Transferring to the oven is easier if you fill the pie with the crust on a cookie sheet, but I've found it may take 55 minutes to bake.
Paleo Option: You can use arrowroot in place of the cornstarch, though the consistency won't be quite as perfect. Sub coconut sugar for the brown sugar or omit it. This recipe makes one standard 9-inch pie. If you are using a store bought crust, you'll want to blind bake the shell first so you don't end up with a soggy crust.
Nutrition information is approximate and has been calculated with a regular European style pie crust.