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On a lightly floured surface, roll out pie crust dough into a 14-inch round.
Wrap dough lightly around rolling pin and transfer to a deep 9-inch pie pan.
Gently press dough into the bottom and sides of the pan.
Trim the dough to allow a 1-inch overhang.
Pinch dough between thumb and forefinger to make a decorative edge around the rim.
Refrigerate until chilled, about 30 minutes.
Preheat oven to 425 degrees F (218 degrees C).
Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising.
Bake for 15 to 20 minutes, or until crust is lightly browned.
Remove from oven.
Reduce oven temperature to 350 degrees F (180 degrees C).
In a large bowl, whisk together the pumpkin, brown sugar, maple syrup, spices, salt, and eggs until uniform.
Gradually mix in the vanilla extract and coconut milk.
Pour the pumpkin filling into the prepared pie crust (depending on the size of your pie pan, you may have a small amount extra).
Bake for 75 to 80 minutes, or until the middle barely jiggles when shaken and a toothpick inserted into the center comes out clean.
If the edges darken too quickly, line the outer crust with aluminum foil to prevent further browning.
Remove from the oven and cool at room temperature to finish cooking the center of the pie.
Serve warm or chilled with a dollop of coconut whipped cream.