Pre-heat oven to 425 degree F. Set frozen pie shell out to thaw.
*See notes about making this dairy free pumpkin pie in a blender.
In a small bowl, combine the first 6 ingredients. Set aside.
In a large bowl, beat the brown sugar, maple syrup and coconut milk together.
Add in the vanilla and pumpkin and beat just until combined.
Add in the pie spice mix and cornstarch.
Let sit for 5 minutes.
Pour mix into thawed pie shell.
Bake at 425 degrees for 10 minutes.
Reduce heat to 350 degrees and bake for 40-50 minutes more. Pie should almost be completely set in the middle, but a little wiggle in the middle is fine.
Remove pie from oven and place on a cookie rack. If adding optional pecan topping (recipe below), add 10 minutes after pie comes out, then let sit until completely cooled.
Once cooled, cover and place in fridge for at least 6 hours or overnight to let set.