Preheat oven to 375℉ / 190℃ and prepare pie pan by rolling out one crust in to bottom and sides.

How to make your store-bought crust look homemade: After you finish placing pie crust into pan, roll the top edges over the give them some width and a larger diameter. Then use your pointing finger on one side and thumb and pointing finger on the other side to make the wavy pattern.

In a large bowl, add all filling ingredients (pumpkin, eggs, coconut milk, maple syrup, spices and salt and mix together until well blended and smooth, about 1-2 minutes.

Pour pie filling into prepared crust and smooth the top evenly.

Optional: Make the maple leaf garnish: Roll out the second pie crust and use maple leaf cookie cutters (or cut out your own shape by sight.) Next, using a sharp knife, but being careful not to cut all the way through, gently add some leaf vein lines in your leaf cut out (optional.) Gently add maple leaf cut outs to top of pie in desired area. I placed mine around the outer edge.

Brush on an egg wash to maple leaf decorations and pie crust. You can easily make an egg wash by whisking together 1 egg and 1 tbsp water.

Place pumpkin pie in center of preheated oven and bake for 30-35 minutes or until filling center is set and crust and leaf garnish is golden brown. Remove pie from oven and place on cooling rack to cool completely before serving.