Make the Crust:

• Freeze 1/3 cup coconut oil until solid, about 45 minutes.
• Combine 1 1/4 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor. Pulse a few times. Add solid coconut oil and pulse until mixture resembles coarse sand.
• Gradually add 3-4 tablespoons ice water while pulsing until dough forms large clumps. Turn dough out onto parchment paper, knead a few times, and form into a ball.
• Roll dough into a 12-inch round. Chill on a baking sheet if too warm.
• Transfer dough to a 9-inch pie dish. Press into dish, trim excess, and refrigerate for 30 minutes.
• Crimp edges, line with parchment paper, and add pie weights. Bake at 400ºF for 15-17 minutes until golden. Cool on a wire rack.

2. Prepare the Filling:

• Whisk together 2 cans pumpkin purée, 1/2 cup sweetened condensed coconut milk, 1/3 cup evaporated coconut milk, 3 tablespoons maple syrup, 2 tablespoons arrowroot powder or cornstarch, 1 1/2 teaspoons vanilla extract, 1 1/4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon salt, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. Bake the Pie:

• Pour filling into cooled crust. Smooth the top and bake at 350ºF for about 15 minutes, until the center is firm and filling darkens slightly. Cool to room temperature on a wire rack.

4. Serve:

• Enjoy at room temperature or chilled, with non-dairy whipped cream if desired.