Important note: I highly recommend making this pie the day before you plan to serve it. It needs several hours to cool and firm up completely before serving. Overnight in the fridge is ideal.

Prep the Crust: Make sure you are using a standard 9" pie pan for this recipe. The filling will come up short in a deep dish pie pan.

Transfer crust to tin: If using a homemade crust, arrange it in the pie pan, trim and flute the edges, and make sure it has a chance to chill in the fridge or freezer for at least 1 hour prior to using.

Blind bake crust: Optionally, you can blind bake the crust if you want an extra crisp, golden-brown bottom.

Prep: Preheat oven to 350°F with the rack positioned in the middle.

Melt the coconut milk: Place the whole can in a bowl and cover it with the hottest water from my tap. Let it sit for about 10 minutes to melt the solid cream, then give the can a thorough shake.

Mix the filling: In a mixing bowl, whisk together all ingredients for the pie filling except for the coconut milk: pumpkin purée, brown sugar, maple syrup, cornstarch, all-purpose flour, cinnamon, ginger, nutmeg, and cloves. Whisk vigorously to break up any lumps of sugar and cornstarch. Then add in the coconut milk and whisk thoroughly to combine.

Transfer to pie crust: Pour the mixture into the crust and use your spatula to level off the top.

Bake: Bake the pie at 350°F for 50-60 minutes. The pie should look set and puffy around the edges. It will still jiggle slightly in the very center if you gently shake the pie pan.

Allow to cool and firm up: Remove the pie from the oven and allow to cool completely before serving.