Preheat oven to 350 degrees F and place pie crust onto a baking sheet.
Place pumpkin, coconut cream, maple syrup, brown sugar, cornstarch, vanilla extract, maple extract, cinnamon, ginger, nutmeg, cloves, and salt into a high powdered blender or food processor.*
Blend until smooth, then taste and re-season, if desired.
Pour filling into the pie crust then spread into an even layer with a spatula.
Bake for 1 hour, the middle will still look jiggly; that's ok. Be sure to cover the pie crust with foil if it starts to get too brown (I didn’t need to do this).
Let cool at room temperature for 30 minutes.
Transfer to the refrigerator to chill for at least 4 hours or until set, then slice and serve chilled with vegan whipped cream and enjoy!
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