Preheat oven to 375°F. Prick pie crust all over with a fork, line with parchment, fill with pie weights, and bake 12 to 14 minutes until edges are golden. Remove weights and parchment, bake 3 to 4 more minutes until bottom is dry. Set aside to cool slightly.

In a large bowl, whisk pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth. Add coconut milk and maple syrup, whisk until fully combined.

Pour filling into the par-baked crust. Bake at 375°F for 15 minutes, then reduce heat to 350°F and bake 45 to 50 minutes, until edges are set and center jiggles slightly.

Let pie cool completely on a wire rack, at least 2 hours. Slice and serve at room temperature or chilled.