Preheat oven to 325° F. Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
Prick the base of the crust with a fork several times. Freeze for 15 minutes.
In a blender, combine the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices. Blend on low speed until completely combined, smooth, and pale orange.
Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan, and shake slightly to smooth out the top.
Bake for 55-65 minutes until slightly firm on the edges when jiggled, and dull on top.
Remove from the oven and allow to cool for at least 30 minutes at room temperature before transferring to the fridge to cool completely – at least 4 hours or overnight.