Pre-heat oven to 175°C (347°F) conventional or 155°C (311°F) fan-forced
Add the pumpkin puree, sugars, spices, salt, corn starch and coconut milk to a blender and blend until smooth.
Remove the pie crust from the refrigerator and carefully fill it with the pie filling, levelling it as best you can.
Pop the pie in the oven and bake for 50 - 60 minutes or until firm around the edges but there is still a slight wobble in the centre - it will set as the pie cools and we pop it in the refrigerator to chill anyways.
Remove from the oven and allow your pie to cool completely. Cover the pie and pop it in the fridge to finish setting for around 4 hours. Don't skip this step - it will make sure your pie is perfectly set and ready to serve. Chilling over night is even better!
Serve slightly chilled or at room temperature as is or with a little whipped coconut cream.