14 ounce can pumpkin (1 3/4 cups) 3/4 cup full-fat coconut milk (the kind in the can, shaken well) 1/2 cup brown sugar 1/4 cup cornstarch 1/4 cup maple syrup 1 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp ground clove 1/2 tsp salt 1 9" pie crust

Preheat oven to 350 degrees. Have your unbaked 9" pie shell ready. In a large bowl, combine all remaining ingredients and blend well. Pour pumpkin mixture into the pie crust. Spread evenly and smooth top. Bake for 60 minutes. The edges might be slightly cracked and the middle will still look wobbly. Let cool, then chill in the fridge for at least 4 hours until completely set. Serve plain or with coconut whipped cream.