Preheat oven to 350°F (180°C).
Add pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin spice, cinnamon, and salt to a blender or bowl. Mix well.
Pour filling into the pie crust and smooth the top.
Bake 60 minutes until edges set and center is wobbly.
Cool completely, then chill 4 hours or overnight.
Slice and serve with coconut whipped cream.
