Put the canned coconut milk into a small saucepan and before turning on the heat, whisk in the brown sugar, arrowroot starch, and gelatin. Make sure that you add the arrowroot starch before adding heat and whisk it well, or it can create lumps.
Turn on the heat to medium-low and heat the coconut milk mixture until it thickens, about 8-9 minutes, stirring frequently.
Once thickened, turn off the heat and whisk in the canned pumpkin, pumpkin pie spice, vanilla, and dash of salt.
Pour pie filling into your preferred pie crust. Chill in the fridge about 15-20 minutes before covering with a lid or plastic wrap (this prevents condensation on the top of the pie since the filling is a little warm).
Allow the pie to chill and set for several hours. It is fully set and sliceable at 6 hours.
Top with coconut whipped cream and enjoy! Keep this pie covered and stored in the fridge.
* I experimented with this recipe with both gelatin and agar, and they both work good in this recipe. Use just slightly less agar powder (1-3/4 teaspoons) and the same instructions for a vegan pumpkin pie.