Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed vegan butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Form the Dough: Sprinkle 3 tablespoons of ice water over the mixture. Gently mix with a fork until the dough begins to clump together. If it’s too dry, add more water, one tablespoon at a time. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Roll and Fit the Crust: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges as desired. Prick the bottom with a fork. Place the crust in the freezer while you preheat the oven to 375°F (190°C).

Par-Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes until the bottom looks dry. Remove and let it cool slightly. Reduce oven temperature to 350°F (175°C).

Make the Filling: In a blender, combine the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla, all spices, and salt. Blend until completely smooth and creamy.

Assemble and Bake: Pour the filling into the slightly cooled par-baked crust. Smooth the top with a spatula.

Bake to Perfection: Bake at 350°F (175°C) for 50-60 minutes, or until the edges of the filling are set and the center only has a slight jiggle.

Cool Completely: Let the pie cool completely on a wire rack, then refrigerate for at least 3 hours, or ideally overnight, to allow the filling to fully set.