Using a large bowl, mix JUST Egg, pumpkin puree, canned coconut milk, vanilla extract, cornstarch, brown sugar, salt and spices together.
Place dairy-free pie crust in pie pan. Pour pie filling into pie crust.
I used a foil tent over the pie to keep the crust from getting too brown. Bake for 15 minutes at 425 degree farhenheit.
Lower oven temperature to 350 degrees Farhenheit and bake for up to 60 minutes. Check center with a knife at 50 minutes.
Cool pie for two hours to ensure firmness. Refrigerate or Enjoy!