Make your pie crust as directed in the store bought instructions or in your recipe. For pumpkin pie, it is best to blind bake the crust first.
When ready to make the filling, preheat the oven to 350 degrees F.
In a large bowl or a blender, combine the pumpkin puree, eggs, pure maple syrup, coconut sugar (optional), milk, vanilla, spices and salt. Mix or blend until they are well incorporated and smooth.
Pour the liquid mixture into the pie crust.
Bake for 50-60 minutes until the sides are solid and the center is still slightly jiggly. Check your pie frequently. If your crust is getting too golden brown, make a pie shield out of tinfoil strips and cover just the crust for the remainder of the baking time.
Before serving, allow the pie to cool for at least an hour. After that, it should be kept in the fridge. I prefer the taste of pumpkin pie after it has been in the fridge for a day, so this works great to make ahead. If you would like, add a dollop of homemade whipped cream to each slice, right before serving.