Add almond flour, arrowroot, and salt to a medium sized bowl and whisk to combine.
With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, but 1 tbsp should be enough.
Form a ball with the dough. Press into a tart or pie dish, and prick the bottom and sides of the pie crust with a fork to prevent bubbling. Place the crust in the freezer for 5 minutes.
Pre-bake for about 10 minutes to prevent it from getting soggy.
For the Pie
Preheat the oven to 350 F.
In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth.
Pour into the pre-baked pie crust and carefully transfer to the oven.
Bake for 35 - 45 minutes, until the pumpkin pie filling has set. Be sure to check halfway through baking and cover the crust edges with foil or a crust shield if they are getting dark.
Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy free whipped cream.