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Preheat your oven to 350°F (175°C). Place the unbaked vegan pie crust into a 9-inch pie dish and set it aside.
Combine the mashed sweet potatoes, coconut cream, brown sugar, maple syrup, melted vegan butter, cinnamon, nutmeg, vanilla, cornstarch, and salt in a blender or food processor. Blend until completely smooth.
Pour the filling into the prepared pie crust. Smooth the top with a silicone spatula to ensure an even surface.
Bake the pie for 50 to 55 minutes. The edges will appear set, and the center will jiggle slightly, which is normal.
Allow the pie to cool at room temperature for at least 2 hours. This step is essential because it allows the filling to firm up.
For best texture, refrigerate the pie for an additional 2 hours before slicing.
Serve chilled or at room temperature. If you want a bakery-style finish, top with coconut whip or a sprinkle of cinnamon.