Chill the vegan pie crust in the refrigerator for at least 2 hours. Roll out the dough carefully and fit into a 9 or 9.5-inch pie pan. Refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C) and place a rack in the lower third of the oven.

Blend the coconut cream, pumpkin puree, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and sea salt in a high-speed blender until smooth.

Remove the chilled pie crust from the refrigerator and pour the filling into the crust, smoothing the top with a spatula.

Bake for 55 to 70 minutes, checking for a set filling around the edges.

Let the pie cool at room temperature for at least 1 hour, then refrigerate for at least 4 hours before slicing.