Grease a 9 1/2" pie pan. I use some coconut oil and a paper towel to coat the pie pan.
Whisk together nut milk and apple cider vinegar. Set aside and let it rest for 5 minutes.
In the bowl of a food processor, add the flour, sugar and salt. Pulse to combine.
Add the solid coconut oil and process until mealy. About 15 seconds.
With the processor running, add the nut milk and process about 30 seconds, or until the mixture forms a loose ball. Mine was very soft. If it seems too dry, grab a fist full and squeeze. It should hold together. If not, add a tsp of water at a time until it clumps in your fist.
Dump the dough onto a floured work surface. I had to roll it in quite a bit of extra flour to firm the dough up a bit.
When it is at a roll-able texture, roll out into a thin disc, about 1/8 inch thick, making sure you keep your surface well floured so it doesn't stick. Carefully transfer crust to your pie pan and gently press into edges. Trim the excess around the edge of the pie pan. Crimp the edges if you wish.
Place in fridge while you make the pie filling.
To make the pie filling, mix together the pumpkin puree, coconut milk, sugar, maple syrup and vanilla extract.
Add cornstarch, cinnamon, ginger and nutmeg. Whisk until smooth and well blended.
Pour filling into pie crust. Bake for 50-55 minutes, or until center is set. It took me about 80 minutes. Allow to cool on baking rack.
Refrigerate for 2 hours or overnight. Slice and serve!