In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, pumpkin pie spice and sea salt. I use an immersion blender for easy and thorough blending!
Pour your filling into the pie crust. Place a pie shield around your pie so your crust does not burn. I use THIS pie shield.
Bake for 15 minutes at 425 degrees F.
After 15 minutes, turn down the oven to 350 degrees F and bake for 35 minutes or until center is set. Cool completely before serving. Top with an extra sprinkle of cinnamon and/or whipped coconut cream. Enjoy!
Recipe by Primally Inspired at https://www.primallyinspired.com/paleo-pumpkin-pie/