• 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

• Notes on pan size: 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. For blind bake instructions, see the notes.

Make the Pumpkin Pie

• Prep: Preheat oven to 350°F with the rack positioned in the middle.
• Melt the coconut milk: With canned coconut milk, the fatty cream will often separate and harden at the top of the can (especially in the winter). Melt it first to avoid a lumpy filling.

  I like to 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 really thorough shake.

  Alternatively, you can pour the can out and microwave the coconut milk in 10 second bursts until melted and smooth.
• 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.

  If the edges of the pie crust appear to be getting too dark, you can loosely tent them with foil or a pie shield. I usually always do this around the 30 minute mark.
• Allow to cool and firm up: Remove the pie from the oven and allow to cool completely before serving. (It will firm up a lot during this time, so resist the urge to cut into it while it's still warm.)

  If you want to speed up the process by refrigerating it, I recommend letting it cool on the counter for at least 1 hour first. If you place it in the fridge while still warm, don't cover it or you will have condensation on your pie.